Last week we blogged about making pickles from the Arthur Schwartz cookbook. After 6 days on the brine, we put the jars into the fridge to slow down fermentation to a crawl.
We also popped one into our mouth and were immediately taken back to childhood and our visits to delis on New York’s lower east side. The pickle had that wonderful fresh snap and was just right of that point of a bit green and plenty sour. The garlic gave it just a touch of flavor without dominating the taste. We could just picture that silver tray on the table with assorted pickles of varying sourness and a green tomato or two. All in all a great success. We are interested to see how the fermentation progresses in the coming days.
