Today I cracked open one of the fermented pickle jars I started last week from our very own cucumbers. It was amazing! It reminded me of the pickles my dad used to make when I was a little girl in Israel.
I based it on the recipe here. The innaugural use of the pickle today? Topping a homemade salmon burger with dill mayo on a brioche bun. Best salmon burger ever!
The only bummer is that I wish this wasn’t a fridge-based recipe because I’d want to make enough for the whole year — and I don’t have a second fridge. These are massive jars!
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