I have a crock of cukes under brine right now. It's my first time using Sichuan flower pepper as the big strong flavor (with some chiles and garlic). They're not even half-sour yet, but already delicious. I love fresh pickles!
I have a crock of cukes under brine right now. It's my first time using Sichuan flower pepper as the big strong flavor (with some chiles and garlic). They're not even half-sour yet, but already delicious. I love fresh pickles!
Ah reading your words makes me more eager to try mine! AH!