Quote:
Originally Posted by T.G
Also, I discovered for "regular" cucumbers, you need to peel them, as the rinds tend to stay rather tough for a long time in the brine.
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I like that "toughness", it gives it that crisp snap when you take a bite.
The recipe I used called for tumeric and mustard seed, but I did not add them (because I didn't want to spend the money, lol) also black pepper corns, but I just used ground black pepper, which I thought gave it a nice peppery taste. In the gallon jar along with the cukes I added about 4 pinches of dill weed and 4 pinched of dill seed, about a teaspoon or 2 of black pepper, about a tablespoon of minced garlic and 3-4 jalapenos.
I was very please with the results. I think next time I will get the tumeric.