Making pickles doesn’t have to be a Big Production. Sure, if you’re sterilizing jars, assembling a vinegar brine, bringing it to a boil, packing jars, and canning them, you’ll need to block out at least an hour and bust out some pots and pans. But if you’re making fermented pickles—say, wild-fermented* dilly beans—once you top…
Tag: dill
Cloudy with a Chance of Pickles
Half-sour dill pickles, to be exact. Fermented halfsies, to be even exacter. I can’t pretend to be an expert on the lacto-magic that happens here; I can only testify that it works. After years of trying to replicate “Kosher dills” using the vinegar-brine method—and ending up, every time, with tasty but mushy spears—I finally gave in,…
Butterfly effect: Pickled carrots
Today, I swapped a ginormous eggplant (I’m sure it wasn’t, but it seemed as big as my head) for an extra bunch of gorgeous carrots, precisely so I could pickle them once I got home. I knew I had a couple robust dill plants that had volunteered their way from my balcony last year into…
Boxing Day 