fermented cucumbers - super sauce for cooking!

I got lots of cucumbers this year and have fermented about 12 gallons at the moment, with more to come.
The cucumbers are really nice and tangy, but the brine is even more valuable! It is perfect for many soups. A refreshing tonic that pampers your stomach. And should that be necessary, Russians use it for hangovers 😆

The "problem" we run into is that we drink the juice faster than we eat the pickles. So we're left with pickles high and dry in the jars. We've been known to add a splash of vodka to a little pickle juice, which prevents the hangover in the first place.

Me too!
I suppose we should not stuff the cucumbers so tightly into the brine...
It just is easier to squeeze them tight to keep them submerged.

Blended cucumber kimchi makes delightful soup base.

Jake Esselstyn wrote:The "problem" we run into is that we drink the juice faster than we eat the pickles. So we're left with pickles high and dry in the jars. We've been known to add a splash of vodka to a little pickle juice, which prevents the hangover in the first place.

If I remember correctly you can add more brine to those pickles to increase their shelf life.

Have you tried a Dill Martini? and add some of those pickles ...

Yup, pickle juice martinis are outstanding.