And, of course, with every recipe comes a story. This recipe is from Alfred’s German ancestry. When he was a child it was served every Christmas Eve and New Year’s Eve with sausage, mustard and pickles. Alfred and his brothers continue the tradition today. Yet another example of how food connects us with family, tradition, ancestry and, of course, memories.
I have two precious jars of dill pickles successfully fermented, without salt, in celery juice and decided to use half a jar to make an adaptation of Marianne’s Warm Potato Salad. It was so delicious that the rest of the dill pickles have now been relegated to three more repeat performances. I will definitely be fermenting more dill pickles in celery juice next year!
> Check out the adapted recipe here