bernardsmith
Well-Known Member
Recently brine pickled some store bought mini cucumbers and the pickles are delicious. Used the same brine concentration and the same herbs and horseradish leaves (for tannins) for some cucumbers I grew in my garden but the cucumbers taste bitter in a way that is unpleasant. I wonder if the problem might be that the skins are too tough for the brine to pull out the liquid in the cucumber and for the flavors in the brine to saturate the vegetable. I sliced one or two and with another couple I cut off the tip and tail to see if that might enable the liquids to enter and exit. But has anyone had a similar experience? I could not finish one I tried last night. And I LOVE pickles.. Thoughts.