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GARDENING -
I seasoned this batch of crock pickles with sliced red onion, sliced garlic, red pepper, black peppercorns and dill. Photo by Andy Behlen
If you’re like me, you’re probably trying to figure out what to do with all the cucumbers you keep picking every day.
We’ve been canning a bunch of pickles, but canning is so boring. Sure, the water bath method of canning pickles is definitely the safest way to go. But I like to live a little. So last week, I started a batch of fermented pickles.
Some folks around here call them crock pickles,…
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