Pickles?

Today I put in three sliced cucumbers, 20 garlic cloves and four sliced fresh jalapeños.

Two tbl spoon sugar, 3 tbl spoon salt.

One unit Thai dill (plexi lao)

4 tbl spoons of black mustard seeds, only mustard seeds I could find on Samui was the Indian.

Only one bottle of 5% of white Thai vinegar.

What you think?

It's not Branston though, is it ?

add black peppercorns, dried whole chillies, you will not be far away

After seven hours taste like vinegar cucumber with garlic.

20 sec later the Jalapeños kicks in

add black peppercorns, dried whole chillies, you will not be far away

Black pepper corn is going in.

add black peppercorns, dried whole chillies, you will not be far away

Black pepper corn is going in.

add black peppercorns, dried whole chillies, you will not be far away

Black pepper corn is going in.

also coriander seeds?

needs to ferment for at least a week, and then consumed after 1 month

Edited October 10, 201015 yr by Forkinhades

add black peppercorns, dried whole chillies, you will not be far away

Black pepper corn is going in.

Didn't have any hole black pepper left, so I used Scichuen pepper instead.

add black peppercorns, dried whole chillies, you will not be far away

Black pepper corn is going in.

also coriander seeds?

needs to ferment for at least a week, and then consumed after 1 month

I make dill pickles for my restaurant and I do agree they get better with age, but they are consumable immediately.