3.5 our of 5

This local Cleveland pickle is 100% Naturally Fermented.  

After a bit of research in what the hell that even means it turns out it’s a longer process that does not use any added acids.  Also after this research I still don’t know what the fuck that means.   The pickle  chip has a wonderful crunch and there is a nice solid garlic flavor.  I don’t hate this pickle, I may even go as far to say I really like this pickle.  But the lingering taste is odd and I have to assume it has something to do with the fermentation process. Whatever the fuck that is.  I want to maybe call the after taste sour.  But it’s not bad, it’s odd and I find myself going back to the jar for another sample of that crunchy riddle I can’t seem to crack.  I feel like this pickle would be good on a sandwich or burger if you are into that sort of thing.  The garlic, crunch and stupid natural fermentation make it appealing as a condiment rather than a stand alone star.  But all fermentation nonsense aside, I’d eat them again if given the opportunity.