Sour
Pickles 2011
as
adapted from Sandor Ellix Katz's book, Wild Fermentation
See on-line recipe here.
Gallon
Jar of Sour Pickles- about one month old.
Note grape leaves, dill seed, and spices at the bottom
of the jar.
Plastic zip-lock bag protects food/salt brine from
eating away at the metal jar lid.
A gallon of Sour Pickle 'Slicers'
Note that the jar rests on newspaper in order to
catch overflow of salt brine during the fermentation process.
Quarts
of Sour Pickle 'Spears'