Enjoying the Tangy Fruits of our Pickling Labors

We’ve already started enjoying the pickles that we started back in January. Thus far our favorite pickles came from the “spicy pickle grab bag” that had all the leftover vegetables that didn’t fit into the other jars, plus some habanero peppers that Doc bought for guacamole but I didn’t allow in the guacamole because I thought it’d be too spicy (and we put a jalapeño in the guac instead).

Enjoying the Tangy Fruits of our Pickle Labors
From left to right: sauerkraut, spicy pickled cucumbers, spicy pickled green beans

Thus far I have been too scared to eat the pickled habaneros. I’m sure they’ve mellowed, but heck even those green beans which were pickling next to the habaneros turned out pretty darn spicy!

Since it has only been about a month, I’m going to let these keep chugging along. I’m excited to see how they change as time goes on. As you might recall, my favorite sauerkraut was the “ancient sauerkraut” that we forgot about and ended up fermenting for over 6 months before consumption.

Author: Steen

Steen is a nerdy biologist who spends a lot of time trying to cultivate Chloroflexi, who also likes to draw comics, play video games, and climb.

One thought on “Enjoying the Tangy Fruits of our Pickling Labors”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.