tag:blogger.com,1999:blog-30577630.post5080109732811371670..comments2023-11-28T16:01:29.743-05:00Comments on Culinary Types: PickledT.W. Barritt at Culinary Typeshttp://www.blogger.com/profile/08707931838240978818noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-30577630.post-60050573381850856442015-07-19T08:17:23.078-04:002015-07-19T08:17:23.078-04:00I definitely know what you mean about not being ab...I definitely know what you mean about not being able to keep up with the produce! I don't have a CSA subscription but when I go to the farmers market regularly I can't seem to resist buying more than I can eat! Pickling sounds like an interesting idea!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-30577630.post-90133324637176730502015-07-19T06:23:23.360-04:002015-07-19T06:23:23.360-04:00My very favorite pickles are dill pickles that sit...My very favorite pickles are dill pickles that sit in brine on the countertop for two days before getting packed and stored in the fridge. You can stop the pickling process at any point, depending on how crispy or how sour you want your pickles. Kirby cukes, fresh dill from the garden or farmers market, and some pickling spice do the trick, no canning required.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.com