Hello again, I see that the blogging habit did not stick the last time that it circled back around, though it is often in my thoughts.
Lately I’ve been busy being mama, and playing music. Mostly they work really well together. It feels more graceful now that the little one’s just a little bigger. This past weekend for Harvest Festival the little ones grandparents, uncle, and aunt worked magic for me to be able to play a three hour gig (and help load and unload and teach workshops). Gratitude. Here we are:
Today I’ve been antsy with “the list” and trying to get little bits done here and there as well as being present for the making of a pile of red, yellow, and green leaves on the bench.
I just pulled the latest pickles into the fridge and they’re working!
Fresh pickling cucumbers – unwashed – straight from the garden (this is important because the skin has some of the bacteria needed for fermentation)
brine – 1 gallon of water to 1 cup salt – boil the water, add the salt, let cool before pouring on
spices – as desired – fresh dill, pickling spice, whole peeled garlic cloves, whole peppercorns
a couple of grape leaves (for crunch)
tuck the final cuke under the edge of the jar so it can’t stick out. Then I cover with a plastic bag stuck into the water to create a seal and lightly cap with a lid. store out of the sun in a place where they will go undisturbed but remembered. 7 days has been working nicely for me – a cool spot in summer, a warmer spot in the winter – as stable as possible
skim off scum and refrigerate.