These naturally fermented brine pickled rinds became an instant favorite in our household. I just love how they aren’t sweet-sour or salty-sour , like most pickles are. These rinds just had a hint of salt too , and when fermented for about a week at room temperature, it’s gets just a little tangy, just the way I like it. My hubby first made this awhile back and I just loved it. It’s kinda chewy yet still a little crispy and it’s not sour like regular pickles. I was addicted to them and couldn’t get enough of them.