Unfortunately, my life doesn't consist entirely of painting and other things too often take priority over time in the studio.
One such other priority is putting up the fresh produce we get from our garden. This year has been a tad slow for garden veggies but they're beginning to ripen seemingly all at once now. We're getting an abundance of cucumbers right now and even my husband can't eat them as quickly as they ripen so I've begun to make pickles. My favorites are fermented garlic dill pickles with a touch of hot pepper flakes and there's a real art to getting them just right.
As I said, this is a fermented pickle. You cover the cucumbers with a salty brine and keep them submerged in that brine to keep bad bacteria out while allowing good bacteria/yeast to ferment the cukes. This process is much like bread, wine or beer using fermentation to produce their results. After a few days to a couple of weeks of them sitting on the counter fermenting, you can put them into the refrigerator where they'll keep for several months or you can process them in a canner to stop the fermentation. If you can them, you can leave them on a shelf in the pantry but they really aren't as good as when they're just refrigerated and the fermentation is slowed but not completely stopped.
Naturally fermented vegetables are supposed to be very, very good for your health - I think they're just very, very good and well worth the trouble to make them!