Howdy, Citizens. This has been sitting in drafts since June 10th, and I'm very work-averse at the moment, so I'm gonna finish this up. My pickle juice brined Chicken Fingers await. Continue reading Brined and Breaded Chicken Fingers
The Great Pickle Experiment has reached an important milestone, as I've transferred both jars now to the fridge. Success! These pickles are delicious, and stupid easy to make.
The recipe is due to Cathy Barrow at the New York Times and is simplicity itself. In its essence: soak cukes in cold water for half an hour. Stuff them into clean quart jars. Add some spices. Cover with cooled brine and let sit for at least three days at room temperature. Enjoy!
Continue reading I’m in a pickle