So many vegtables can be fermented, why is it that "pickles" refers to just one? Our version of the famous pickles is cucumbers, salt, falvoring (dill, bay, and similar). We usually also add hot peppers; the fermentation enhances the spiciness and spreads it around-by the end of the process, the cucumbers are as spicy as the peppers!

The fermentation preserves the cucumbers very well. Unopened, the pickles can be for months in a cool dark place