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LOVED this! Brussels are one of my favorite green veggies and I'm always looking for new ways to prepare them. I skipped the cashews, sauteed some red onion & garlic, and added a few Tbs. of mirin w/ the sriracha. All added alot of flavor! Thanks for the base recipe.
3-5 days? Usually fermented pickles should be left for 3-5 weeks, with the foam skimmed off the top each day. You have to actually give it time to ferment & bubble & rest. Also, the blossom end is cut off bc it has an enzyme that causes limp, squishy pickles. All just some FYIs :-)
Toggle Commented Jun 17, 2012 on Fermented Dill Pickles at The Barefoot Kitchen Witch
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Feb 28, 2010