All you skeptics out there should know that our Hungarian sun pickles, which sat outside our front door for four days in a two quart jar with a fat slice of rye bread, produced some of the best pickles we’ve ever tasted. These pickles are incredibly crisp, not too salty, with just enough flavor of […]
Hungarian sun pickles turns out to be cucumbers fermented in a salt brine with flour and a slice of bread. And, yes, they do spend a good amount of time sitting in the sun. That according to Lucy Norris in her book, “Pickled.” Not having grown up with a tradition of Hungarian pickles, I can’t […]
Sometimes you look at a recipe and instantly know something isn’t right. Take this one for Cajun pickles from a certain book on pickling. At the top of the recipe it says the yield will be four quarts of pickles. But only a few lines lower down it calls for a gallon of water for […]
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