Traditional (lacto-fermented) kosher dills from The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More—for Holidays and Every Day (page 102) by Emily Paster

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires up to 2 weeks to prepare. Can substitute Kirby cucumbers for pickling cucumbers, dill seeds for dill heads, and grape leaves for oak leaves.

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