Fumbling Toward Culinary: Pickle Brine

I made pickles this summer and fall, but I planted the pickling cucumbers too late in the summer and did not get the greatest yield, unfortunately. As a result, I don't have a lot of pickles stored up, maybe eight pints at the most. 

I did, however, figure out a pickling brine that I liked, so I'm sharing it here, so I can reference it in subsequent pickling seasons. 

Ingredients:

3 cups of apple cider vinegar

2 cups of water

4 tablespoons of pickling salt

1 tablespoon of sugar

Random Notes from a Crank

After doing some reading and some research, I'm moving to using avocado oil as my high-smoke-point and relatively flavor-neutral cooking oil. 

Mash the title if you want to know about "9 Evidence-Based Health Benefits of Avocado Oil." 

It's been a rough week for the Premier League. Manchester City got humbled by Lyon in the Champions League, which means there are no EPL teams in the quarterfinals. And on Sunday Manchester United lost to Sevilla. 

Speaking of football, I discovered a Netflix series about the eight national teams that have won the World Cup. The opening episode about Uruguay was fascinating. 

Because I planted pickling cucumbers, I've been making pickles. In addition, I pickled some hard-boiled eggs. A bar I used to frequent during my college days always had pickled eggs on hand, and I was one of those guys who acquired a taste for that odd foodstuff.