Pickles are ready.
Our first batch of pickles debuted today, after a 3-day brine soak. While I’m partial to the bright green, slightly sweet, salted only quick fermented variety, these are a little bit sour from white vinegar and have a mellow cardamom and clove finish, along with all that garlic and dill. And, it was quicker than my usual one-week ferment; the previous recipe was way too salty and easy to watch spoil (though that’s what I get for using January supermarket cucumbers that were on their way to turning, once – idiotic). Have yet to bother canning because no pickle lasts too long around here. Should invest in a salt lick.
Slept too late to start the brisket, so it’s ribs. I’ve done basically no meat smoking in my life, ever, so I want to practice. Otherwise we should put some koi fish in the Weber, because it deserves use somehow.