Making Sour Pickles

Excerpted from Wild Fermentation… by Sandor Katz http://www.wildfermentation.com/making-sour-pickles-2/ Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles,...

Pickled Okra

In sterilized pint jars put 1 tsp dill seed 1/4 tsp celery seed 1 clove garlic 1 Serrano pepper (optional) Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine...

Dilly Beans

For 4 pints: 2 pounds young and tender green or yellow beans 2 teaspoons cayenne pepper 4 cloves garlic, peeled 4 heads dill 2 1/2 cups water 2 1/2 cups white or cider vinegar 1/4 cup salt Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch...

Dill Butter

from Cory Rade 2 cloves of garlic ½ bunch of dill ½ teaspoon of salt 1 cube of butter In a mortar and pestle smash garlic, then add salt and dill. Then grind into a green mush. Add cold butter and mix until an even green color. Serve with crackers or soft boiled eggs....

Kosher Dills

1 Tablespoon salt 1 teaspoon pickling spice 1 head dill 6 cloves garlic Pack small whole cucumbers in quart jars with ingredients on bottom. Fill to very brim with cold water. Screw on lids. Shake. Store in cool, dark place on a pad of newspapers. Jars will leak and...