Jeremy did not get the recipe for these pickles from his Jewish grandmother. He did not grow up in New York, buying pickles from a barrel at the deli around the corner, like his dad did. But he does really like pickles, and he made these lacto-fermented beauties with cucumbers, garlic and dill that were grown on the farm and he thinks they are really tasty. Are they as good as those pickle-barrel pickles of yore? Try them and let us know what you think!