Piggybacking off an earlier question (that made me think about how much I miss eating pickles), anybody have a ridiculously good fermented pickle recipe?
I know there was a basic process in the earlier question, but I am talking about a so-good-you-can't-stop-eating-them, I'll-never-want-another-pickle-again style foolproof recipe?
Right now, I am leaning towards Alton Brown's version because he rarely steers ya wrong, but I'd like the wisdom of the paleo community to chime in.
asked byEric_13 (1721)
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on June 28, 2011
at 11:15 AM
Huh! You rejected my basic pickle recipe. My pickles feel dejected and crushed.
IMHO, adding spices to the garlic and dill doesn't make it better. It's already perfection. I feel the same way about sauerkraut. Make it with cabbage, salt, and water and nothing else. For me, less is more, but to each his own.
Post the recipe if you try something and it fulfills all your pickle fantasies.