And they are delicious!! I used the NCHFP recipe and would recommend it to anyone wanting to try fermenting cucumbers. I want to take them to an event this weekend, and the brine has become rather unappealing to me. I looked back at an old post and Carol (Readinglady) recommended repacking in a brine of 1/2c Salt, 1Q Vinegar and 1G Water, boiled and cooled. This was for canning them, but I need them to display well, and have a clean, crisp texture as well as good flavor when removed from the crock.

Is this an acceptable procedure, or is there a better one? They will all be gone at the end of the day, so I'm not worried about "preserving" them. TYIA.

Steve