A simple, ancient method of pickling/preserving foods like veggies and such involving just water and salt, and whatever spices you desire! The bacteria that survives the Brine will feed on the sugars in the cucumbers and produce lactic acid, which ferments the cucumbers into sour pickles!
Just like the old ways. These are the last of the cucumbers for the season it would appear at the moment, I don’t think any late season sneakers are growing on the vine. Perhaps a greenhouse Winter venture is in plans.
Steepshot