Recipe: Vegetable recipes - Dill pickles
2022-04-20:
Not as acidic and sweet as smörgåsgurkar, but still nice flavour. More complex and earthy. The dill definitely comes through.
In the beginning (after a few days fermentation at RT and then 1-2 weeks in the fridge) the inside of the cucumbers was still light green and they tasted quite fresh.
After 1 month in the fridge the liquid has penetrated the whole cucumber and they taste really nice. To stay crunchy, I added 2 bay leaves to the brine during fermentation, which seems to have worked well.
After 4 months in the fridge, the cucumber started to get quite soft. Still delicious, but crunch is missing. So next time, consume within 3 months.
2022-07-25:
This time I found the right cucumbers in the supermarket, the ones with the very textured surface. Left out at RT for 5 days, then transferred to the fridge.