Food

A place to share what you're cooking and eating on Farcaster.

Doing some quick pickling with the veggies from the backyard garden. We’ve got string beans, jalapenos and cucumbers. 

Cut em up. 
Place in jars.
Add some garlic cloves, dill and other spices. I went with fennel seed, dill seed and some peppercorns. 

Bring vinegar, water, sugar and salt to a simmer and then pour brine to fill the jars. 

Bring to room temp, put the lids on, and place in fridge.

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That jalapeno juice turns into a great cocktail with myers lemons and a shot of gran anejo tequila.

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Yup, garlic is no problem. Its a savory cocktail, but works best with a gran anejo, which finishes more like a cognac.

The pickle juice? Interesting… even with the garlic?