This summer has been unusually wet and cool here in NY. And while it means worrying about flooding basements and unripe tomatoes, it also means tons and tons of cucumbers. And lets face it, not having to water the garden at all has been a nice relief. Tons of cucumbers means tons of pickles because there’s only so much cucumber salad a family of 3 can eat! I wanted to make lacto-fermented pickles, as opposed to vinegar-based pickles this year because lacto-fermentation makes for super healing foods. These pickles are crunchy and tart, with just the right combination of dill, garlic, and saltiness. They just might be my new favorite snack.
About the Author
- Kelly Bisciotti
I am a quirky philomath, polymath, and opsimath; an everlasting optimist, in pursuit of a natural life, with insatiable curiosity and faith that moves mountains.
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