So i finally got around to making them! One of my favorite foods EVER! I don't know if it's that balance between fermented salt/sour that does it for me. Or i guess it could also be the case that my grandmother used to make them and i'm just hit with a huge wave of nostalgia. On the other hand the malolactic process is fascinating and the cherry on top is that it is not really a food that big industry can tame! As we say. The revolution will not be microwavable.
The recipe is marvelously simple:
4,5% Brine
Flowering dill
Garlic
(Chili if you want a added kick)
Time
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