And they look pretty in their bottle. I made fresh brine, added back the garlic and grapevine leaf and now they sit in the refrigerator. They are good for several months.
I am learning about fermentation because I like the idea of using what the Lord gives us in abundance, and by fermenting we can prepare it and keep it close to it’s original state. My rule of thumb is to try to eat the food that is the closest to the hand of God.
If you would like to try this recipe I found it on this site .. http://www.wildfermentation.com/making-sour-pickles-2/