[Sca-cooks] Dill pickles

[Susan Fox]

My favorite book on the subject is WILD FERMENTATION by Sandor Ellix 
Katz.  He gives a lot of general guidelines and proportions but 
encourages the cook to experiment.

Mint and cucumbers, that's a classic combination isn't it?  As in Raita, 
only fermented on its own, not mixed with yogurt.  Hmmm, maybe a pickle 
with mint and garlic would be interesting.  Next time.

Selene

Alexandria Doyle wrote:
> In looking at things my granddaughter could do for an arts and science comp
> this summer, and she eating a dill pickle at the time, we thought that
> pickles might be a fun project to do, as she could grow the cucumbers
> herself, and put together the pickling and so on.  Since she does like dill
> pickles I thought we could add growing her own herbs as well.
>
> I tried looking at the flory-thing and saw some leads for cucumbers in
> general (Looks like we're adding some mint to the list so we can try the
> yogurt and mint cucumbers) but the link to picking was broken.
>
> Anyone have some leads to the pickling?  I figure we'll need to be
> purchasing seeds and such pretty soon to start our plants indoor, and wanted
> to make sure that the cucumbers, dill and mint were the only plants we
> needed to start.
>
> thanks
> alex