Wild-Fermented Beans? No Big Dill

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…

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,…