Last year, for the first time, we made fermented sour dill pickles using Alton Brown's Dill Pickle recipe.
They are amazing ! We've cut the red pepper flakes in half since we like the dills with a little zip but no actual heat. After decades of making and loving vinegar dills made from a 90+ year old Uncle's recipe, they are now the back up when the sour dills are gone.
Anyone have a recipe or variation for sour dills to share ?