Finally got around to pickling the first batch of cucumbers, mostly because a few were going soft, but also because there are seven million flowers on the vine in the garden and that's a little terrifying!
The brine for the cucumber ones is just a simple store bought kosher dill premade thing - I still have to wear a mask in the kitchen, so I was trying to keep it easy and fast. I did add a bunch of smashed garlic cloves at the bottom of all of them, and one of them chopped up a pepper and added red pepper flakes for some heat.
The jar on the far left has sliced wasabi radish. I tried a piece of one and it really did have the nose stinging heat of wasabi, but were a little bitter. That might just be radishes in general though. The brine I used was Kenji Lopez-Alt's quick pickle watermelon radishes recipe.
For the next few batches I'm going to order bulk herbs online, because the store was totally cleaned out of mustard seeds.
Let you know in a week how they turned out!
