When I think pickles, my mind automatically wanders to tart, dilly cucumbers. I’ve never been a sweet pickle person, and cucumbers were the only pickled food I ever really ate growing up.
So when I learned about the versatility of lacto-fermentation, I was instantly intrigued. You can really just combine any vegetables, herbs, and seasonings to create an uncanned pickle, so long as you stick to a few environmental conditions it requires?
And that, my friends, is a gardeners dream. Whatever it is that you harvest, can go into the pickle jar. And if you have any sort of summer squash plants, then you probably are looking for ways to use them all up. Here’s one of my favorite ways.