I recently obtained a large box of organic cucumbers and zucchinis. I had intended on using them for a pickling class, but due to an unusually small showing of students, I wound up with A LOT of excess. So, today I pickled...and pickled...and pickled. And since I don't want to can fermented pickles for long-term storage which would kill the friendly bacteria that will be swimming around in the jars, I want to give a little warning: friends and family, get ready to be gifted with a jar!
Read more about the health benefits of fermented foods, and find out how to make your own fermented pickles:
Old Fashioned Fermented Pickles