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Making Fermented Dills

Jul 25th 2010

By: Allison

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The cucumbers in our garden are doing alright, but they are not quite as productive as I’d hoped this year. And, they’re oddly-shaped–some are quite round and squat. They’re still delicious for fresh eating of course, but they’re not exactly ideal for making pickles. So, yesterday morning I headed to the farmers market for a […]

Culturing & Fermenting, Pickling, Preserving, Recipes & Methods

cucumbers, Culturing & Fermenting, Dill pickles, Fermented Dill Pickles, Pickling, Preserving, Recipes & Methods

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I’m Allison Carroll Duffy, and food preservation is my thing. I am trained as a Master Food Preserver, and I’ve been preserving food for over 20 years. Canning, dehydrating, freezing, fermenting, root-cellaring…I do all of it (with help from my husband and two teenage sons whenever I can get it:-)), to put up the produce from our large homestead garden.

I also love sharing my food preservation knowledge with others! I teach canning and preserving classes and workshops, I write about food preservation (the new edition of my book Preserving with Pomona’s Pectin was published in 2021), and I also appear as an on-camera food preservation guest expert.

In this space, I share about all things preserving…including how to safely preserve foods through canning and other methods, lots of canning-safe recipes, as well as slices of my family’s life as we grow and preserve food on our homestead. My goal is to help folks learn how to preserve delicious foods safely, and inspire people to do more canning and preserving in their own kitchens. I hope you’ll join me here….and thanks for stopping by!
All content © Allison Carroll Duffy unless otherwise indicated. Above photo of Allison © Jeff Scher
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