Pickled for posterity

Our daughter asked if we could make our own pickles. Perfect idea for a 50x50.

We tried two methods. We made easy refrigerator pickles that were ready to eat later the same day – just use vinegar and dill and let them sit. So easy and they make a perfect snack; we will surely do that again.

We also made the more traditional recipe with a brine, garlic, dill, and coriander seeds (from our own garden!). That batch sat for a few days as it got cloudy and bubbly. After three days, you taste them to see if they are sour enough. Ours tasted exactly like a NYC half sour!

We may never have store-bought pickles again!