>>22214179And French toast for breakfast. With homemade caramel sauce and whipped cream.
... Why would you put pickles on French toast?
>>22214179Are those regular cucumbers or pickling cucumbers?Regular cucumbers will turn out super mushy. Still edible or usable as a garnish but not great for snacking.
>>22214353You moron, learn to read. He didn't put the pickles on the toast he put them up his ass.
>>22214363Not coolăźdon't call me a moron.
>>22214363Hey buddy, take it out side with the insults. Maybe that junk flies on other websites but we don't talk to each other like that over here.
>>22214363Of course, why waste pickles on french toast when theyre so much better crammed
>>22214179>>22214180nice. both look great
>>22214179What did you pickle them with?
>>22214179You *think* you made pickles but you actually just made vinegared cucumbers. Tough luck there, little guy.
>>22214473What's the difference?
>>22214500The difference is that my gf is trans and I never get to top
>>22214515sus post
>>22214473If OP indeed used vinegar he is retarded. Lacto fermentation is super easy, tastes better and actually improves the nutrient profile of the veggies as opposed to pickling jn vinegar.
>>22214179>>22214180Good job sir
>>22214179Good for you. Pity that vegetables have so little nutritional value.
>>22214179>>22214180lookin good buddy
>>22214601>Lacto fermentation is super easyIt's not really that difficult but it still takes more time and has a bigger chance of not turning out properly. I like "real" salt pickles but I also don't think there's anything wrong with vinegar pickles.
>>22214356It's funny how "people" don't understand the difference between them.
>>22214726Sure, vinegar cucks are fine. But they're basically something completely different from brined cucks.
>>22214179>Making picklesOh great now the stalker is bragging about having sex and not so subtly mocking me... BUT I SUPPOSE THAT'S JUST ME BEING "A SCHIZO" RIGHT?
>>22214356The pickling kind.These were made about a week ago now. Super crunchy still and really tasty.
>>22214179Cool
>>222144362:1 ratio of vinegar to water. Shitloads of salt, peppercorns, garlic, mustard seed, bay leaf, coriander, and one jar has a bunch of aleppo chilies to make a spicy version.
>>22215424Oh, and dill. Obviously. Although I just use the freeze dried stuff. You have to use a bit more than fresh dill but it's shelf stable so I don't have to keep buying more. I make these a lot.
>>22214179Does the carrot stay pretty crisp?>>22214180Fabulous
>>22214179Did you add aspirin, or boil them?
>>22215677Just fridge pickles, no pasteurization or fermentation, so, yes. So do the pickles. After two weeks or so the carrots will have softened "a bit" but will still be very crunchy.Anyone that eats pickles regularly should make these honestly. Takes like 5 minutes of work and saves quite a bit of money. Not to mention you can customize it to get a pickle exactly how you like.
>>22214726well the last time i salted saukeraunt(sp?), they turned moldy in a week. salting rehydrated dried cabbages(with pepper) turned out "ok" but too damn salty.
>>22214356small sized /japaneses cucumbers always turned out fine for me. using wine vinegar, not real saltwater fermentation.
