Pickle Time

Sis is out of town for a week and her garden is way ahead of mine. Mom has been overseeing it and yesterday plopped a large basket of cucumbers on my counter. Today I canned 8 pints of a combination of spears and slices.

 When done I still had a pile of slices left so I decided to try and make old fashioned salt pickles.. Apparently cucumbers are bad to mold so we will cross our fingers they turn out. In one jar I put 2 grape leaves (for added crispness) fresh dill, garlic and red pepper flakes. The other jar is the same except I put a fresh horseradish leaf in. I used a 5 % brine made with pink Himalayan sea salt. A 5% brine is supposed to make a "full sour pickle".

Now they will sit covered for 7-10 days. I will let you know!