These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation. Simply make a saltwater brine, submerge the cucumbers in it with herbs and spices, then let the wonderful world of friendly microbes take over. As they eat the natural sugars in the cucumbers, they'll produce lactic acid, which will make the pickles nice and sour and perfectly preserved for longer-term storage. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2vwhF7c
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