In summer a few friends and I get together to make pickled cucumbers. In Melbourne there are very few good pickles. Store bought ones are usually preserved in vinegar and are too astringent. And those preserved only in brine are almost always imported—generally soggy and flaccid by the time they're opened. Our pickles are classic Kosher dills. The recipe we follow is my friend's Bubba's, who started making her own pickles after arriving in Australia from Poland, also to find a dearth of good pickles. It is simple: gherkins, a small handful of chopped garlic, a few decent sprigs of dill, salt water in a jar, left to ferment for five days. They come out crunchy, fragrant, moderately soured.
On pickles
On pickles
On pickles
In summer a few friends and I get together to make pickled cucumbers. In Melbourne there are very few good pickles. Store bought ones are usually preserved in vinegar and are too astringent. And those preserved only in brine are almost always imported—generally soggy and flaccid by the time they're opened. Our pickles are classic Kosher dills. The recipe we follow is my friend's Bubba's, who started making her own pickles after arriving in Australia from Poland, also to find a dearth of good pickles. It is simple: gherkins, a small handful of chopped garlic, a few decent sprigs of dill, salt water in a jar, left to ferment for five days. They come out crunchy, fragrant, moderately soured.