Brined at 4% by weight. Added some dill, cloves, and mustard seed. We'll see what happens.
I've been getting better at this: instead of letting things go for weeks at room temperature, I'm getting them in the fridge before too long. I've only had a few things that I had to throw out, but the things I'm making are *much* more delicious. Or at least much better suited to my tastes.
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