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| 2" in diameter and smaller. Little ones I left whole. |
If life gives you green tomatoes, make? What life in Bend delivered to me in the garden was green tomatoes too small to fry but perfect for
pickles. Years ago I had eaten a pickled one that had seriously caught my attention. Garlic! Salt! Tangy tingles! Hadn't tasted a pickle so good since.
Normal pickles are made with vinegar. Spectacular pickles are fermented! That was the key I had missed.
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Three heads of garlic for this recipe: Wild Fermentation by
Sandor Katz |
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| Grape or oak leaves for crispness |
The only difficult part is waiting for three weeks for them to be really good. Fortunately, they needed to be checked everyday and sampled to verify their progress. Terrible job, but someone has to do it.
The day they were terrifically finished, I put them in jars for the fridge and to give away. That was the day of complaints! Bad smells, I was told, really bad smells, like dog farts. And we had house guests arriving in two hours. Not acceptable, I was told. Hooray! These pickles are stinkin' good! Airing the house is one of the
things I get to do today. Small price to pay.
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| A two-gallon crock and dried dill weed. |
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| Finished pickles. |
