Thanks for your tips! We love good pickles, and will try again.
We don’t have space to grow dill, and we can’t find the fresh stuff in the stores; but that’s one of the things I want an ‘Aerogarden’ for, and would like go grow chives and cilantro the year around, as well.
I think what we didn’t like about our first pickles may have been the mustard seed, and the hot pepper. They were crunchy enough, and nicely sour; but something about the flavor was wrong.
Will try again, and thanks so much!
-JT
If you have a Fresh Market around, they have fresh dill. Haha, you could also get the Costco size container of dried dill and try that, maybe it would be enough. :) Check out www.culturesforhealth.com for some pickling recipes.
Fermented foods are a must around here. I make my own sauerkraut every year and am always brewing kombucha. When we had fresh goats milk (sigh) there was always kefir in the fridge.
PS I bought the Viili yogurt making powder from that website and I love it. It ferments at room temp overnight and I make one batch per week. You use some of the yogurt from your previous batch to make the next, so you don’t have to keep buying the powder, and ferment at room temp means no special yogurt making equipment. From there you can do tons with the yogurt. My little one gets a yogurt smoothie every morn8ng mixed with coconut milk and banana. I use the yogurt as a base for marinades, particularly for chicken. You can strain the yogurt and make something similar to a cream cheese with your own herbs and seasonings. You can then use the strained off whey to make your lactofermented pickles, but I haven’t made them that way yet.
PS I bought the Viili yogurt making powder from that website and I love it. It ferments at room temp overnight and I make one batch per week. You use some of the yogurt from your previous batch to make the next, so you don’t have to keep buying the powder, and ferment at room temp means no special yogurt making equipment. From there you can do tons with the yogurt. My little one gets a yogurt smoothie every morn8ng mixed with coconut milk and banana. I use the yogurt as a base for marinades, particularly for chicken. You can strain the yogurt and make something similar to a cream cheese with your own herbs and seasonings. You can then use the strained off whey to make your lactofermented pickles, but I haven’t made them that way yet.