I already know the answer.They SHOULD turn out excellent.
You are so correct,crispness will be so much better with fermentation.Up until 1940 or so?,fermentation was the way it all was done,and going away from it was a loss IMO,but other methods were faster,and therefore cheaper after that.Plus loaded with live probiotics,got to love that too.
Some tips,if you have a grape leaf,put one washed per jar for crispness,r/t tannins I believe?Also cutting off the blossom end for some reason also helps keep em crisp.And a piece of cabbage leaf also good for getting the lacto fermentation going.Keeping temps room temp comfortable with ideal product temp is 72F max during process,try for sure to keep below 80F.But out of range will work,just affects time mostly IIRC,Use filtered water.
But none of that is a deal killer,if your pickles arent excellent I'll be shocked.Thanks for posting that.If I see pickling cucumbers in store I will get some and do your recipe.
Ive never done it with vinegar before,await your results.
.You got a great price on those cukes.
Enjoy and thanks Pete.MUST make those again,they are sooooo good,yours look great!YUMM YUMM YUM!!Absolutely BEAUTIFUL group!
Oh,and Ive planted 4 different types of pickling cukes this year looking for a powdery mildew resistant version that will work here.Ive given up on fussy veggies,but still want those pickling cukes so trying again this year.Have Calypso,Dasher,hybrid Bush and one I forget from nursery.