Fermented Pickles?

[Chris Norrick]

I plated a few cucumber plants in my small garden this year. They are taking over as expected so I started researching making pickles with my harvest. It turns out that true dills are fermented in an open crock over a month or so. It seems to be mostly a Lactobacillus bacteria fermentation that supplies the lactic acid bite of a good pickle. I was only aware of those homemade "refrigerator" pickles my mom and grandmother made with vinegar. I never cared for those much. I'm going to give these fermented pickles a shot. You do need to "skim the crock" once a day or so of any molds. Yum.

If you have any family recipes please share.

Here are a few helpful links I found if you are interested.
Alton Brown: http://www.foodnetwork.com/food/recipes ... 81,00.html
Bodensatz Brewing: http://www.bodensatz.com/staticpages/in ... 4073450274
USDA: http://www.foodpres.com/fermpic.htm.htm ... e%20Recipe
Exploratorium: http://www.exploratorium.edu/cooking/pi ... ckles.html