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The definitive dill pickle.

Peter

Aug 09, 2011

My new post describes how I learned to make pickles from my Grandfather. With homegrown ingredients, there's nothing better, and the same brine method can be used to ferment just about anything you grow in the garden from kimchi to green beans. If you haven't tried it yet, make this summer the year you learn to pickle.

ABOUT THE AUTHOR, Peter

I'm a painter by training, but have been writing a cooking blog for over four years. Since January 2009 I have been the Food & Drink editor for Chronogram, a monthly arts and culture...

Other posts by Peter >>

Comments

Jessica Still

Tue, 08/09/2011 - 12:43

ejmac says that cucumbers are the give-away crop right now in his region, the Carolinas.

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Peter

Tue, 08/09/2011 - 15:52

It's time. I just found a couple huge ones that were hiding under the leaves.

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Allotmentmanyork

Tue, 08/09/2011 - 13:18

Hi Peter I ,ve noticed that you have twice mentioned about using non chlorinted water. It,s obvious really, but it never occurred to me before. Glenn

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Peter

Tue, 08/09/2011 - 15:53

I don't think it's a deal-breaker, but given that microbial activity is the desired result, I try to make them happy.

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