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Tell me more about the pickles, please? I love fresh jalapenos but haven’t found a pickled one I really like, so maybe making my own would help.
They’re great. Kept their crunch more than store bought ones. No loss in heat. Nice tangy flavor. Any vegetable fermentation guide will work. I did a 3% salt solution and 3 weeks ferment.
My bumalum eats these all day: simple Japanese pickles. You might dig them, because they’re easier than anything to make and can be eaten by the trough-load. They’re ready super fast too.
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Y, you can I just do cucs bc they’re simple for me to cut (I have weakness in my hands that come and go and so I pretty much cut what I can). But also they’re cheap, abundant, and easy. But my mom is Japanese, so it’s like…idk. I grew up eating a certain way and I like to emulate it in my own cooking =)