u/SomethingWitty-_-

I grow my own cucumbers and they’re a pickling breed so there’s no need for a crisper. I do refrigerator pickling and I’ve found that letting my brine cool completely before adding to the pickles makes them extra crispy. I do let my pickles sit in the fridge for at least 3 days before trying them: 5-7 days before sharing them. Everyday I turn the jar upside down give it a little shake and return it to the fridge. The recipe below is used for about 4-5 thinly sliced cucumbers. Air sealed jars pictured are 2 liters or 58 ounces. I only add my garlic from my brine nothing else. LET YOUR BRINE COOL COMPLETELY BEFORE ADDING TO YOUR JAR!

Brine:
5-6 peeled Garlic Cloves
1 Jalapeño
2 Serrano Peppers
1 Habanero (don’t include if you don’t like it too spicy)
1-2 Limes (depending on how sour you want it)
2/3 Cup of Pickling Salt
1 1/2 Cup of Apple Cider Vinegar
1 1/4 Cup of White Vinegar
4 Cups of Filtered Water
Bring to a boil, let it boil for about 10 - 15 minutes or until the salt dissolves and then remove from heat. Let the brine cool completely before adding to your jar with pickles, herbs, and spices.

Jar:
1 Sliced Jalapeño
1 Sliced Serrano
5 Chile de Arbol Peppers
2 Tsp of Crushed Red Pepper
2 dashes of Rosemary(sometimes I do a two stems of fresh rosemary)
1 Tsp of Dill Seed
1/2 Tsp of Yellow Mustard Seed
2 Tbps of Pickling Spice Blend
2 Tbps of Dill Weed
1 Tbps of McCormick Pickling Spice

Enjoy 🤤

This is my third attempt at propagating mint this year and this is the same outcome every time. It’s fine but after a week it starts to brown and no visible root development 🥺

Only a few but I’m ready to turn them into pickles. I’ve been combating snails this season so my harvest isn’t as plentiful as I’d hoped.