No; my husband tried some last year, but they didn’t seem to be doing right, so he dumped them; and we haven’t gotten back to it yet. The little cucumbers will be in the stores soon, so perhaps we’ll try again. I’m very interested in trying the real fermented pickles. Just poking around, I found this:
http://www.simplebites.net/make-old-fashioned-brine-fermented-pickles-like-your-great-grandmother/
Please post your recipe.
-JT
I use the salt to water ratio in this recipe:
http://blog.culturesforhealth.com/lacto-fermented-kosher-dill-pickles/
But then I just kind of wing it with what I add; always fresh, crushed garlic cloves, peppercorn and dill, sometimes mustard seed, sometimes whole allspice, sometimes cinnamon stick, never in any measured amount, just what looks good. Though, I find that dill seed gives more dill flavor than the weed. I use quart mason jars and screw down a coffee filter with the lid band instead of burping the jar every day. And, when they are done brining I remove a little of the brine and replace it with white vinegar to get a more dill pickle flavor than the sour pickle that a natural fermentation will create. And to keep them at an appropriate temperature during brining I put them in a cooler with a small ice pack. The cucumbers stay crunchier if you brine them between 60 - 70 degrees.
What type of pickles are you looking to make? I make several kinds including the ones that take a couple of weeks and end up super-sweet & crisp. Have Grandma’s recipes and will be happy to share:)