Welcome back from the holiday break...more bags of the original Bangkok Garlic Dill are now available. Drop me an email if you crave pickles and the QP fridge is empty. I tend to re

Not everyone likes a really zesty pickle. Problem is, the longer the cuke sits in the brine, the flavor will continue to change. Solution from a customer...when you find that you're not eating the dills quick enough...soak the pickles in plain cold water for an hour or so. This will rebalance the pickle's taste.

Happy Girl's Day! Yesterday, made more of the original recipe. Today, we taste-tested the sweet versions. Now that I've determined which one to make, in a few weeks, I'll have something for those who like a sweeter, spicy pickle. Also, a new way to feed your pickle cravings...Alex at QuePasa's has agreed to stock Bangkok Garlic Dills. Will put the 100 baht size at his place.

Good thing I put up another 10KG this morning as there is less than 2KG left from the first batch. Think I need to start making pickles every week. My goal is to have the whole fridge packed with pickles...100KG :)

Friend placed an order for three 300 gram bags. I had the bags around so split this into two 450 gram bags...amount seems to be what's in a large size jar of imported pickles, so since I have the bags already, a new size, more pickles less trash.

Second batch hit the fridge yesterday...did Pauxatawny Phil see his shadow? First batch ready to be bagged this Friday.

The new commercial fridge is humming in my kitchen with "DRINKS" splashed across the top. The first batch of cucumbers for 2009 were brined on the 23rd & will be ready for tasting in 3 weeks. BBQ Sandwich King is eagerly awaiting the fresh crop as they've had to go to their back-up pickle supplier. Next batch goes into the cooler next Monday.