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Discussion in 'Food & Cooking' started by mithunchowdhury, May 20, 2011.
Hi How to make dill pickles? please help.
Depends on which approach you want to take.
The traditional method is a lactic acid pickle (essentially, salt-curing), which takes lots of time and attention to detail. The shorter version uses vinegar, which you add in.
Let us know which you prefer and we'll walk you through the processes.
I use kosher salt, fresh garlic, stalks of dried or fresh dill, and pickling spices (hot peppers removed). Top it off with a pea-sized piece of alum and some cold water. Allow it to cure 6 weeks or more. Refrigerate after opening.
That's the hundred-year-old recipe in my family.