Mine is pickled beets, no dill (sorry beans, you’re second). Nothing against dill, I love it in most pickles but prefer my beets unadulterated.
Mine is pickled beets, no dill (sorry beans, you’re second). Nothing against dill, I love it in most pickles but prefer my beets unadulterated.
Straight-up pickled cucumbers, but specifically my partner’s late grandfather’s recipe. I don’t know what all goes in them or the ratios, but they’re the perfect amount of dill and spice and I think grape leaves? They’re perfect and oh-so-spicy.
the grape leaves supposedly help keep them crunchy. bay leaves can do the same thing.
they sell pickle crisp as an additive as well.
I’ve tried the grape leaves and didn’t notice a huge difference. I do the low temp pasteurization and they stay pretty crisp. The most crispy are the lacto-fermented though.