Good news first - the first batch of pickles have mellowed and are perfect!! Just had some with dinner and they were great. I also tasted the tomatoes and they are awesome, but I am going to keep them in the brine until tomorrow just to seal the deal then into the fridge. Now if I can keep my family from eating them all! The tomatoes had a more pleasant appearance than the scummy top of the pickles, so my sister was willing to eat them. I have to ease her into this! Both of those pickles are definitely going to class. I am also going to make bread and bring some in because the kids are begging for it (I am the only one in the family that makes bread from scratch that they get to knead) and if I am making bread, I might as well make enough to share!
The bad news - the pickles without a source of tannin are mushy after just 3 days. I will bring them in as a comparison, but they have a terrible mouth feel. It is amazing to me to think that 1/2 teaspoon of black tea could make such a difference! It didn't add or detract to the flavor, but it certainly protected the crunch!
Can't wait wait to share with you all in class!! (You'll have to wait for class to see what they look like!)
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