Lactic acid fermentation relies on beneficial cultures to break down natural sugars in pickled products producing a variety of healthful substances, like lactic acid bacteria, helpful in aiding digestion and maintaining the nutritional benefits of foods. These cucumber pickles (you can also use zucchini, if preferred) undergo a relatively short fermentation period in the refrigerator so you’ll have to wait a while to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 pound pickling or small cucumbers
- 8 garlic cloves
- 2 sprigs fresh dill
- 2 teaspoons whole black peppercorns
In a medium saucepan, combine one cup water with the vinegar, sugar and salt and bring to a boil. Stir frequently until the sugar and salt dissolve, about 2 minutes. Cool to room temperature. Divide cucumber spears, garlic, dill and peppercorns between two sterilized pint-sized canning jars. Pour the cooled vinegar mixture over the contents to cover. Seal with a tight fitting lid. Refrigerate 2 to 3 weeks before serving. Pickles will keep in the refrigerator for up to 4 months.
Makes 2 pint jars.
Adapted recipe from Kathy Ulicki, Vermilion, Ohio