Anita Martin wrote:You must be my twin!
I have done the same over the last days.
I have used cucumbers that look almost like yours and some others with a yellowish-white skin (I guess the plants crossed last year).
Anyway, I also had them on the counter until today. I also added some vine leaves and mustard seeds.
When I tasted them today they were perfect.
Unfortunately I am the only one in the family who likes fermented food (my husband will sometimes eat kimchi and eldest daughter shares kefir with me, but that's it).
I have gifted some of the pickles to two of my neighbours but still have three glasses in the fridge.