This quick recipe is made even faster by using a mandolin to create cucumber chips. Crispness of the pickles will vary based on the type of cucumber chosen. I used large slicing cucumbers because that’s what I had on hand. Smaller varieties typically result in a crunchier final product.
You can vary the seasonings in these pickles, but make sure to keep the brine proportions the same to prevent spoiling or overly salted pickles. Fermentation will happen more quickly in a warm place, but is possible even in cooler temperatures. Keep room temperature below 80 degrees while these are fermenting. Continue reading