As promised, here is the recipe for lacto-fermented dill pickles. In case you've forgotten, that means they are preserved with salt and bacteria—there's no boiling of the brine or anything. It really couldn't be easier. With some cucumbers, some dill, a few cloves of garlic, salt and water, the magic of pickling takes place. They sit out on the counter for about 3 days while the lactobacillus does its thing. I made both spears and chips, and I think I'm going to like them even better after they've been refrigerated. I like that cold, crisp snap. Today I'm making ice cream and popsicles, so I probably won't post again until Monday, when you'll get a chance to see how the Pulled Pork Fest turned out. I hope you have a wonderful holiday weekend, full of sunshine and friends and treats and relaxation. Life, liberty and the pursuit of happiness: it's what we're all still entitled to, from sea to shining sea.
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