Quote:
Originally Posted by recruiterg
Does anyone out there have a good recipe for lacto-fermented pickles? I saw a Good Eats episode about this recently and thought it would be fun to try. I have only done refridgerator pickles up until now.
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http://www.uga.edu/nchfp/how/can_06/dill_pickles.html This is the recipe I use. The only thing I do different is when the pickles are finished fermenting, I rinse them well and then soak them in cold water for 24 hours, changing the water three times. They were too salty for me (many other folks complained also.) The fresh water soak left them perfect!