I’ve loved pickles since I was a kid. My mom put dozens of jars of dill and “sweet” (bread-and-butter) pickles through a water bath every year, and I’d sneak them like they were potato chips. But the longer the pickles sat, the less chip-like crunch they gave. Over the years, I’ve played with ingredients and canning techniques that have helped. Then I discovered fermentation.
Think about it: Cucumbers are best fresh and raw. Putting them in hot water is bound to affect their texture. Fermentation replaces heat with time and vinegar with salt. No wonder the result is crisper and fresher. And the flavoring possibilities—from dill to tea—are endless.
If you’ve never run a fermentation, I suggest you check out my introductory post from earlier this month. But here are the basics: Start with everything clean and fresh. Monitor the batch daily so that you can see the process. If you have doubts, give it the toss and start again.
Learn to make Fermented Dill Pickles and Fermented Tea Pickles