Lately, my preferred method for preserving cucumbers has been fermenting. Too bad we planted so many Japanese cucumbers because I could have used them this year. Instead, I ordered a lug from our local organic farmer. You don't know what a lug is? Neither did I. But, I ordered one from the farmer. It turns out that a lug is just a measurement that they use. In this case it was a box of cucumbers. Maybe 20-30 pounds? Anyway, a lot of cucumbers!!
Obviously I decided I was going to ferment a LOT of pickles this year. You might say I love fermented pickles. And last year I didn't make enough.
I may have forgotten one little detail which is where the heck I'm going to store all these jars! I always make things work.
I am now the proud mama of these beautifully, bubbly, cloudy, garlicky fermented pickles. I actually got one more larger jar and filled that up. My husband took all the really large cucumbers left over and made a batch of bread and butter pickles today while I was at the store. I think we're set in the pickle department?!
Do you ferment?
