Short-Term Traditional Pickle Recipe
by Tara Carpenter, NC.
In Vermont, pickling cucumbers grow on the vine from July to mid-September. This rush of cucumbers inspired me to find a recipe for a traditional made pickle; one that stood the test of time and worthy of being passed down from one generation to the next. Most of all, I was interested in a recipe that did not use vinegar or canning methods (pasteurization) to keep the natural integrity of cucumbers alive and crisp.
After playing with various recipes, my sister-in-law pulled a pickle from her crock one summer day; the taste had the classic deli pickle firmness and was raw!! With no vinegar or heat involved.