These garlic pickles are a great introduction to fermentation. They’re a familiar flavor, and you can use the brine to marinate chicken breasts for my fan-favorite Gluten, Grain, and Garbage-Free Chick-fil-A Nuggets recipe (which is nearly seven years old – yowza!).
But really, this recipe is just the start of a beautiful relationship with fermented foods. In addition to those you can find in my books, I have a few on the blog. Here are some other fermented or pickled recipes if you’re ready to try out something new:
Kabees el Lift (Pickled Turnips)
Guineitos en Escabeche (Pickled Green Bananas)
Takuan (Pickled Daikon Radish)
Pickled Watermelon Rinds)
One last note – it’s important to seek out organic (or fresh from the farmer’s market) cucumbers for this recipe, because you want that natural Lactobacillus bacteria that forms on its skin to kickstart the fermentation process. Don’t have access to organic cucumbers? Just add a spoonful of that liquid that forms at the top of yogurt (aka whey) to your brine during step #1.