Refrigerator pickles
Lots of cucumbers in your garden? These pickles aren’t that hard to make and you can enjoy your harvest much longer.
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This is Quite a Pickle
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 awhile to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
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Tomato Cucumber Salad
This recipe is great during the summer months when tomatoes and cucumbers are in season!
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