Is there any secret to making pickles? I'm surprised to see you using bail lid jars, I've read they aren't to be trusted with preserving foods, but I really have no idea. I have several larger 2-3 liter bail lid jars for flour, grain, etc.As the weather heats up here in Texas, I try to move away from using the kitchen oven as much. I’ve been relying more on the crockpot and the grill. I don’t have a grill pan for veggies but discovered that a pizza plate that I own but don’t usually use (it doesn’t quite fit properly in our usual oven) worked well for fish and brussels sprouts.
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We’re also endeavoring to raise a bunch of cucumbers this year, which we eat in a variety of ways. My kids all love pickles, though, so I promised to ferment a batch. The right-hand jar is sliced spears that I started earlier in the weak. The cloudy brine and more olive tone to the skins is a sign that fermentation is progressing. The left-hand jar is whole pickling cucumbers just after they were packed in brine. There are a few peppers thrown in as well.
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I wanted to try something different with a few of the cucumbers this week, so today I made a cucumber sorbet. I simply pureed a pound of cucumbers with 2 tablespoons of lime juice and 2/3 cup of sugar in my blender and froze it in our ice-cream maker. It was a huge hit with most of the family. I liked it, but prefer savory cucumbers. It was good for variety, though, and is a great summer dessert. I think lemon juice would be even better.