[Soliloquy]

I grew up on brine pickles and Bubbies is the only store-brand that I will eat. They are delicious. Your farmer's market might have some locally made ferments, too.

They are very easy to make at home but fermented cucumbers are more prone to mold than other ferments. Using an anaerobic container is the best way I've found to prevent mold.

If you buy Bubbies, you can re-use the brine one time (only). Don't drain any of the brine when you finish the pickles. Add fresh cucumbers (no wax so either organic or from a garden). Cover tightly (but you will need to burp the jar once a day). Set at room temperature, away from direct light, about 2 days (depends on the temperature in your house). Taste the pickles. If they're not quite finished, let them sit another day. Refrigerate when they're ready.

If you don't want to re-use the brine you can drink it. Full of healthy culture.

---------- Post added at 01:34 PM ---------- Previous post was at 01:19 PM ----------

Forgot to mention that you should slice the cucumbers if you want them to ferment in a few days. Whole cucumbers will take longer and I've never tried that with Bubbies brine.