Preserving the Harvest: Cucumbers

Hooray for cukes! We have made pickles with our cucumbers in the past, using the usual method of vinegar, et all. This time we thought we'd try lacto-fermented pickles. A blog we read had two recipes and we had the ingredients. So we made them. So far, we've only tried one of the two kinds of pickles. The garlic dill spears. They're actually pretty good. There is a different flavor and I need to get some grape leaves to make the pickles crunchy. But we'll make them again.
We have to wait for 1 1/2 more weeks till we can try the bread and butter pickles. But I think that we'll like those as well.

Now to try lacto-fermented baby dills!

Hannah