
Pickles are personal. Since pickled (or fermented) veggies are so easy to make at home, I can get creative and make them just as I like them! In fact, if you want to get the great probiotic benefits of a true fermented vegetable and avoid unnecessary food coloring and preservatives, you have no choice but to make them at home. Cutting out Yellow #5 and #6 is what finally led me to make my own cucumber dills, and if I occasionally eat a store-bought one at a picnic, I’m taken aback at how slimy and flavorless they seem to me now.