Naturally Fermented Dill Pickles

January 28, 2012

pimg class=”alignright” title=”Pickles” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/pickles2.jpg” alt=”pickles2″ width=”320″ height=”228″ /Of all the food transformations that occur in a kitchen, few are as exciting as that of a cucumber into a pickle. Not because the process is so complicated, but because it’s so simple. a title=”Pepper and Salt: Not So Basic After All” href=”http://www.marksdailyapple.com/pepper-and-salt-varieties/”Salt/a, water and a little time in a jar are all it takes to transform a cucumber into an entirely different food. What’s truly amazing is that so many people love pickles even if they’ve never tasted a really good one. A great pickle makes your eyes widen in surprise and your tongue tingle with pleasure. The sourness should make you salivate for more, rather than pucker and wince, and the texture should have a noticeable crunch when bitten into./p
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pIf it’s so easy to transform a cucumber into a pickle, though, then why are grocery store shelves filled with […]

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