A friend of mine has asked me how he might replicate the pickling of various veggies that a local artisan does, the catch being that the pickling process uses no vinegar but instead a brine of some sort.
I've googled a bit and find, for example, that Nathan's sells some "half-sour" refrigerated pickles that use a brine but no vinegar. My guess is that the pickling uses ambient or added yeasts, kind of like a sourdough bread.
Anyway: any clues about a formula, recipe or a process that could allow a home cook to try his luck at such pickling?
Updated 5 months ago | 3
Updated 3 months ago | 7
Updated 5 months ago | 8
Updated 4 months ago | 11
Updated 2 months ago | 4