Other
Dill Pickles
Cucumbers packed or fermented with dill, garlic, and spices in a salty brine, or in vinegar. Fermented pickles sour by lactic acid. Vinegar pickles are sharp from the start.
Origin
A preserving method of northern and eastern Europe, now a standard jar.
Flavour
Sour, salty, and dill-scented, with a snap if the cucumber was fresh.
How to use it
Eat them alongside rich food, or chop them into sauces and salads.
Storage
Refrigerate after opening, in the brine.
Recipes using it
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