Baking: Winter Term, Week 7

Day One: We started off discussing cucumbers. We all agreed that we love the taste of them fresh and we wondered if we would like them after having been preserved. We decided to find out. We researched a recipe and made a checklist of necessary ingredients and kitchen tools for day two.

Day Two: To begin, we cut cucumbers with plastic knives and prepared them for dehydration. Salt, we learned, would help do this job. We covered the veggies with a thick coating, set them in a strainer on top of a bowl and left them to rest for 24 hours. We then tasted the individual ingredients that we wold use to create our brine. From there we created the recipe that we would follow.

Day Three: We looked over the cucumbers and tasted the liquid that had collected in the bowl. Salty cucumber juice was quite a hit! We then went to work measuring out the ingredients and adding each one by one. We tasted the brine to see if it was good. "Needs a little more sugar," Lucy said. Another pinch was added to the mixture. Once we stirred everything up we spooned the mixture into a canning jar. We talked about excluding air to keep airborne micro-organisms from growing in our pickles.

Day Four: