Was at my local Safeway today and it see mes they are phasing out American products finally. The Bicks were almost gone and when they are, no more.
Was at my local Safeway today and it see mes they are phasing out American products finally. The Bicks were almost gone and when they are, no more.
I have heard this before, but I had assumed I’d end up with a pickle-y cucumber at best. Is this really all there is to it? How long could one expect the brine to keep doing its thing?
You do. But afaik that’s just cuz pickling cucumbers are different than salad cucumbers. Personally I find the difference negligible, but pickle connoisseurs will likely disagree.
I think pickling cucumbers are supposed to stay crisper, but a lot of it is technique too. Last batch of lacto pickles I did, I didn’t cut the blossom end off and apparently that keeps them snappy, supposedly tannins and stuff like calcium chloride help too, I didn’t add bayleaf until they’d pretty much already done their thing.
Tasted great but texture wasn’t what I wanted, way too soft, they got used for potato salad though. Did the same thing with jalapeño though and those turned out amazing, they have a different flavour than the ones you can usually buy, but it somehow works.