pickling progress: on the left are what were *supposed* to be half-sour green tomatoes, but i let them sit too long and now they’re FULL-ON sour. not complaining, though, as they’re still delicious.
on the right, my first batch of spicy salt-fermented kosher dill pickles. they’re still pretty new, and will reach half-sour status in a coupla more days, but they’re already delicious. exactly like the deli pickles I grew up with back east. very pleased.