I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!
I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it’s a live fermentation, and will hopefully be full of good probiotics.
What’s your favorite thing to pickle, and in what?
Eggs. Specifically, beet pickled eggs.
Fuck. Yes. My mother came from Pennsylvania Dutch stock and those were something we had every year. Now my whole family loves them.
Heck yeah, a New Years Eve staple