Since I was a little girl, I have always been in love with anything pickled. I ate pickled cauliflower, celery, and olives before my peer group even heard of the stuff. When I found this vinegar-free (aka fermented) pickle recipe, I couldn’t resist. Last year, it was a few-months-long production, till we perfected it around Purim time so that we could actually make it seriously for Pesach. We tried all the options I listed below, and loved each one more than the next. Every meal of Pesach started with pickles. It was so nice to add a new flavor profile into our short list of allowed ingredients!
Click here for this recipe: http://www.kosher.com/lifestyle/article/83/pickles-all-you-ever-wanted-to-know
