I turned the surprise cucumbers into sweet and spicy pickles this weekend. Let me just say, pickling is far easier than fermenting. No vegetal whey taste, no wondering about exactly what kind of microbe I am growing, and the cukes were ready to eat two hours after hitting the vinegar and spice. They are delicious. I am eating them with everything, at every meal, and dreaming about making my next batch as soon as we can locate more vegetables in the jungle out back.