ottawa foodies

I think this is what you call Kosher Pickles but am not 100% sure. Whole baby cucumbers pickled in a brine which encourages natural bacteria living on the cucumber to ferment the carbohydrates into a type of vinegar which preserves the fruit. A certain concentration of salt is required for best fermentation, so these type of pickles are usually salt to extremely salty. As a result of the fermentation, the brined they are in is usually very cloudy.