Up until yesterday, I had no idea that cucumbers could be preserved in a salt brine just like kimchee, but apparently that's the old Jewish way of making dill pickles. So I'll be trying out this recipe with our smaller cucumbers. I'm fascinated with all kinds of fermentation, so this is right up my alley. Plus, if it works, it's so much easier than vinegar pickling!
The large cucumbers are still slated to become dill spears in a vinegar brine.
Processed today:
Jewish Dill Pickles, using all of the small cucumbers (forgot to weigh them).
another year
4 weeks ago
No comments:
Post a Comment