It seems like everything ripens at the same time in the summer. In years past, we have reverted to canning quick pickles during the cucumber glut of the summer because we were also pressure canning corn, beans and tomatoes and there was no time to get fancy.
This year, time got spare and we had not even begun to think about canning our cucumbers before a Sunday evening business flight. In a moment of desperation, I paged through my Encyclopedia of Country Living and looked up how to make fermented pickles. Twenty minutes later, the crock was packed, brine was in, and I was on my way out of town for the week hoping nothing would go awry.
Two weeks later, we just fished a fermented cucumber out of the crock to give it a try. It is unbelievably yummy. Quick pickles are about to become a thing of the past in the Holler.