I love the taste of naturally fermented sour dill pickles. Since I don’t live anywhere near a Jewish deli and I have lots of fresh vegetables on hand from the farm, I really want to learn to make my own. But my initial attempts at pickling have not been a success.
Natural fermentation is the traditional way of making pickles taste like they are fresh from the barrel at a Jewish deli rather than fished out of a jar from the supermarket. They are not packed with any vinegar and not refrigerated, giving them the amazing taste and some say great health benefits. I put off trying my own naturally fermented pickles for years, using the excuse of being pregnant and nursing young children. It seemed to me that if you can’t eat feta, you should think twice about eating food left soaking on your counter for a week or more. Read the rest of this entry →