I’m on a pickling kick, and today I came across another bounty of organic cucumbers. I brought a bunch of them home, and Alex immediately got excited about doing a classic dill pickle with vinegar, sugar, salt, jalapeno, garlic, and spices. Of course, I had my heart set on traditional NYC-style half-sours, which are fermented in a seasoned brine with garlic, dill seeds, black pepper, and red pepper flakes. Both styles produce great pickles, and the hardest part becomes deciding which ones to make. Sometimes great minds don’t always think alike.
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