Quote:
Originally Posted by orthodoc
'Tis the Season! We've been making garlic dills for the past few weeks - every jar better than the last. My husband calls it 'sloike' (pronounced sloikeh), the Ukrainian name for fresh fermented dill pickles. Ingredients as above, LOTS of garlic, no red pepper flakes, 5-6 days sitting in a cool basement, then into the fridge. YUM.
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I'm Polish, and mom and gramma always made
great refrigerator pickles. Gramma called them
ogórki (Polish for cucumber?).
I'm proud to continue the family tradition. Shared some with a friend recently, and she said she likes my pickles FAR better than those her (self-taught gourmet cook) husband makes. Now that's a great compliment because I'm not much of a cook (but I can make dill pickles, boy howdy!).
ETA: Last night, I sliced up some cukes, red onion, and dill, and started this to percolatin' in the fridge (always better with time) . . .
