Naturally fermented, lightly salty dill pickles
Naturally fermented, lightly salty dill pickles
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Growing up in Poland, I felt in love with homemade sour pickles. Naturally, the ones that are naturally fermented. What is sold in American stores as pickles are cucumbers preserved in vinegar. My idea of a pickle is the one naturally fermented in a brine solution. The most common place you can get them in the US are Jewish delis and restaurants or trendy and overpriced foodie spots. These places, however, give you only one or even 1/2 of the pickle as a side so I always leave insatiable. If I wanted more,... czytaj dalej...
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