CharlieD
Chef Extraordinaire
That time of year again. Just put up 4 1 gallon size jars to pickle.
Charlie, my dill pickle recipe is close to yours. Mine is just 1/4 cup coarse salt to 4 cups distilled water poured over the cucumbers, dill and garlic. Its the only way I ever had pickles for years. Mmmmmmm. I put up 16 quart jars on Sunday.
Thanks for bumping this thread. I'm going to try making some this year.
I wrote that in 2013.
I finally got around to trying out this recipe. It worked really well and I have been enjoying these pickles. This was my first time making a fermented pickle, so it was like magic. Now, I'm going to try some other vegis.
I am glad it worked, and I am glad you liked it.
If you've had kimchi or sauerkraut, the flavor is similar.This sounds great, thanks for the link GG. If I get into a new place this is going to happen for sure. Like Dawluver, don't think I've ever had, or at least not been aware of what they were. Somehow I think I'd remember?
Charlie, what great testimonials for this recipe!
and I agree, great instructions and pictures for this tutorial.
I probably shouldn't have included kimchi, since it usually has so many additional ingredients, especially hot peppers.Well, strange as it may seem, I love sauerkraut, but disliked, was not impressed at all, the one and only time I had kimchi.