I love dill pickles, and Bubbies is my favorite brand, by far. (Don’t get me started on sweet pickles though. It suffices to say I am not a fan of those.) If I ever decide to make a batch of dill pickles, I will probably use this recipe, by Lindsey on the The Herbangardener. In the image above-right, she uses grape leaves to keep the cucumbers submerged in the brine. Garlic, dill, fennel, coriander, peppercorns, mustard seeds. Crunch crunch crunch!
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