Full Sours

When I started canning, one of the first things I put up were dill pickles. I love making pickles, and I’ve always loved eating them, but for some reason I was never really very interested in eating the ones I made. It took a few years and a little bit of reading up on pickling to realize that I was doing it all wrong. The half-sour and full-sour (or kosher dill) pickles I grew up eating in New York did not come from a jar full of vinegar. Though there are countless recipes for “kosher dill” vinegar pickles out there, the only way to make a real kosher dill pickle is by fermentation. Continue reading

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Summer is really here.

Just in time for the first day of summer, the temperature hit 100 degrees last week. We had three days of temperatures in the upper 90s, before settling back down to the 80s for the weekend.  Saturday night there were fireworks and we rode our bikes up to the park to see them. A pretty perfect summer weekend if you ask me. Continue reading