Back to the Tomato Sauce series tomorrow – promise.
I was up at 5am this morning (I leave for work just after 7:00am). I had purchased some fresh cucumbers yesterday and had stored them in the fridge overnight.
I woke up at 5am to do two things:
- To cut the blossom end off the cucumbers. This is the larger of the blemishes on the end of a cucumber. It contains an enzyme that will turn your pickles softer.
- Brining the pickles in super cold water (add ice if you have it, keep in fridge either way) for about 12 hours (1/2 cup of salt for every 4 cups of water) will help create magical pickles.
We’ll be transforming them into dill pickles this evening – now it’s time to head off to work!