These full-sour fermented garlic dill pickles are bold, tangy, and packed with crunch for an old-school deli flavor that gets ...

3 pounds small cucumbers. 2 tbsp sea salt. 8 sprigs fresh dill. 6 cloves garlic, peeled. 1 tbsp mustard seeds. 2 tsp pickling spice. distilled or purified water, as needed ...

8 cups filtered, non-chlorinated water. 1/4 cup kosher or sea salt. 12 garlic scapes or 9 large cloves fresh spring garlic (optional) 3 fresh dill seed heads or 3 teaspoons dried dill seed (optional) ...

The post The Best Dill Pickle Hummus appeared first on may eighty five. This dill pickle hummus is a creamy, tangy blend of ...

The vegetables are coming on strong, the markets are overflowing and farm stands glow with the colors of summer produce. It’s time to pickle. A fermented pickle is the Other Pickle: not vinegar ...

ne major class of foods missing in the Standard American Diet is fermented foods, right along up there with leafy greens and sea veggies. But, I’ll cover those another time. And it’s a shame ...

1⁄4 cup chopped lacto-fermented dill pickles. 3 tablespoons pickle juice from pickle jar. 1) ... 12 to 16 whole cloves garlic, unpeeled, lightly crushed. 2 tablespoons mixed pickling spices.