We are getting ready to try fermented dill pickles. Will let the thread know how it goes.
(One of my husband’s favorite things is a cucumber salad very like yours.)
-JT
Maple-Apple Upside-Down Cake
PREP 3 Granny Smith apples—peeled, cored and cut into eighths
BTB Cup maple syrup; simmer/reduce very thick to 3/4 cup 20 min. Pour into Buttered/floured 10" round cake pan. Arrange apples in 2 concentric circles, overlap slightly.
BATTER whisk 2 c flour, tea b/powder, 1/2 tea b/soda, tea salt; set aside. In glass measure, whisk 3 lge eggs, 3/4 c buttermilk, tb vanilla set aside. Now elec/mixer/paddle 11/2 sticks sweet butter and 11/3 c sugar fluffy 3 min. Beat in dry/wet ing alternating in 3 batches til smooth; scrape sides. Scrape over apples in even layer.
Bake golden 350 deg 1 1/2 hours; cool on rack 45 min. invert onto plate; tap lightly to release; cool slightly, then cut into wedges.
SERVE with crème fraîche and salty caramel ice cream.