I’m glad you enjoyed those slate boards. I was impressed by Brooklyn Slate Company’s repurposing an historic roof slate as a food vessel. Made in the USA to boot.

Eugen @ The Munch Ado Blog

Thanks for reading my site.

I simply left my pickles on the counter and started tasting them after day four to test for texture and flavor. Once they had reached their optimal flavor, color and texture, I placed them in the fridge and they disappeared within two weeks (in the fridge). I personally think these pickles are best consumed fresh, bright green and crunchy, they seem to go kind of punky the longer you keep them. Since they’re so easy to make, I simply make up a new batch whenever I’m in the mood for pickles. It’s good to remember that these are fresh pickles and not shelf stable for a long period of time. The longer they stay in the brine solution the more sour and soft they become. Have you tried your hand at this recipe? What was your experience?

Welcome to the Certifiable Foodie! How did you learn about my site?

I chatted with her via email last year and she seemed like quite a card. I look forward to meeting her in person. What do you do that you get to work with Mary Risley?

Earl