Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I would have to check back but I am pretty sure that I'm put them in the brine on Monday which would be 4 days. My favorite topping for these is just a sliced black olive.
I think they are less rubbery because they are a little lighter on the vinegar and the sugar than most.
I would have to check back but I am pretty sure that I'm put them in the brine on Monday which would be 4 days. My favorite topping for these is just a sliced black olive.
