These fermented cucumbers develop a tangy, mild sourness thanks to natural lactic acid bacteria, making them an excellent ...

Typically we put up 60 quarts of smallish, triple garlic, slightly spicy, super dilly cucumber pickles. The doing of it is a season-long, labour-of-love undertaking that starts about now ...

To make the pickled cucumber, bring all ingredients to the boil and allow to cool before adding the cucumber. Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl.