-
Use Whole Cucumbers to Avoid Soggy Pickles
The carrots from the last batch turned out great, but the cucumbers were cut too thin and some became soggy. In this round, I used whole baby cucumbers, garlic, peppercorns, and dill. For the brine I used 2 quarts of water per 1 tbsp of salt, plus a little of the brine from the last batch to get the fermentation started.
