Three Things Thursday: Crisper Cukes, Cattail Pollen Pasta and Jostaberries

Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me. Here's this week's picks:

Six Tips for Better Fermented Dill Pickles
Six Tips for Better Fermented Dill Pickles
Cucumbers are more temperamental than other, more sturdy vegetables when fermenting. Phickle Fermenter offers up a few tips she's learned along the way for the perfect pickle.
Cattail Pollen Pasta
Cattail Pollen Pasta
Hank Shaw shows you how to harvest cattail pollen (as well as the California native mint Monardella villosa) and make a brilliant yellow pasta with them both.
Jostaberry Jam
Jostaberry Jam
What's a jostaberry? Shaped like a gooseberry, dark like a currant, the Jostaberry is halfway between the two in sweetness, it has tons of pectin so no added pectin is required. Sean Sullivan whips up a delicious jam from them.
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