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.
Our garden is producing an overabundance of cucumbers this year. I thought I might try pickling some of them, but I’m not sure where to start.
How do you best encourage your garden to yield the most produce?
This recipe is great during the summer months when tomatoes and cucumbers are in season!