Sour Dills
I love my sour dills. My neighbour grew these cute little Mexican cucumbers, and I reckon they’ll pickle up pretty well.
To a salty brine (3 tsp per cup) I added 2 lemon myrtle leaves, two bay leaves, a whole lot of fresh dill, about 12 cloves of garlic and a tbsp or so off yellow mustard seed. Then I put in a bit over a pound of the cucumbers, making sure the flowers were all removed. Failing to do this allows brine into the cuke before the outer skin can toughen. The result can be a soggy mess.
You can see by the fine bubbles on some of the cukes, this is fermenting well after only eight hours in the jar. They will take a few weeks, depending on the weather.
The only way to know for sure they’re ready is to taste, and I look forward to that day. Meanwhile, I still have some of my last lot of sour dill pickles to enjoy.