Thanks! They are more "dill pickle chips". I doubt my method would pickle full dills very well, which is why I slice them up.Originally Posted by odiakkoh
That is brilliant. I like the way you think lol
But they are yummy. I've had a batch going for about a week, maybe a bit less. And they already taste pickled. But before I actually go ahead and eat them I'm going to leave them for another week so they get that really sour pickle taste infused.
You can even do the same thing with the beet juice from pickled beets. Simply par cook (very slightly) some beet slices, and then add them to the beet pickle juice and leave them to pickle for a couple weeks in your fridge.