Sunday, September 13, 2015


After making a huge jar of sauerkraut this morning, Zach made quickles!

He chopped up some homegrown baby carrots, miniature white cucumbers, and shishito peppers, then added some cauliflower and pickling spices.

The brine is just a basic mixture of vinegar, water, and salt.

The results are beautiful.

And tasty.

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