Lactofermented Dill Pickles for the Preserve the Bounty Challenge
Monday, August 9th, 2010.
For this week's Preserve the Bounty Challenge over at Nourished Kitchen, I made lactofermented dill pickles. Since I am new to lactofermenting, I thought I'd start with something simple, and I was able to score a few of an end crop of adorable pickling cukes. These turned out tasty, but not very crisp. I did include a grape leaf, which is said to help keep the crispness. Either I did something wrong, or maybe the grape leaf wasn't enough. Still, they taste good, and we plan to eat them.