Originally Posted by b1os
I'm gonna start my nukadoko tomorrow. Wish me luck!
Ok, this is a last hail mary. If nobody recommends a different recipe, I'll use the recipe from Tsuji's Japanese Cooking book. T-minus 18-ish hours.
Do any of you have a recipe for great salt dill pickles? I love my cucumber pickles crunchy. There's a Jewish deli where I've had some salt/dill pickles last year which where crunchy and utterly delightful. I'd like to replicate that.