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?
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