I love making old fashioned sour dill pickles, and I hope you’ll give them a try, too. This is how dill pickles were made for hundreds of years, before the advent of modern canning. The flavor is fresh and tangy, without the harsh pucker you get from eating vinegar pickles. It is important to make these with kirby cucumbers – sometimes sold as pickling cucumbers – which are small and bumpy, very firm, and less seedy and watery than cucumbers meant for slicing into salads.
Click here for this recipe: http://www.killerpickles.com/killer-dill-pickles/
