We have spared no effort in our relentless search for the world’s best pickles. Meaning, we pulled every book with a pickling recipe from our cookbook library and dove in. This particular preparation for mustard pickles involves no fermentation or anything even resembling a fermentation, unless you count the soaking overnight in hot water. It […]
A number of pickling recipes call for leaves of some sort in the brine–grape leaves, oak leaves, cherry leaves, black currant leaves–on the theory that the leaves make the pickles more crisp. I have no reason to doubt this is true, so I include the leaves. For these fermented dill pickles, Helen Witty, in “Fancy […]
You may be wondering what that milky liquid is my cucumber slices are floating in. That would be “pickling lime,” something I drove all the way to the farm supply in Annapolis for a couple of years ago after spending half a day on the telephone trying to find some closer to the District of […]
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