Tried this:
I’ve had them fermenting since Saturday (it’s Friday of the next week). Had some of them on my lunch, and I thought they were great.
I might keep them fermenting for a while longer, to get a “raspier” taste and a little less crisp.
Bought some pickling cucumbers (from the store), but when I got them home, I realized most of them were bad. May travel past the farm today to see if they have pickling cucumbers.
Anyone else have some fermentation planned for this year?