So, here's my dilemma. I already have more cucumbers than I can eat coming out of my garden, and I only have 1 out of my 6 plants setting fruit right now. The obvious solution to this problem is to make pickles. Here's the thing - I hate vinegar and I've never really liked pickles. So, my thought was to use another type of acid to brine my cukes.
The first thought that jumped to mind was to use lambic instead of vinegar. Obviously this would be ridiculously expensive for now since I don't have any sour beers online in the home brewery as of yet. But I'd be willing to shell out 8-10 bucks or so for a test batch. Any experienced pickle makers care to weigh in on this idea? I'm planning on doing this as a fridge pickle, so long-term storage isn't as much of a concern. I was thinking a combo of sweet/spicy/funky - something like ginger, brown sugar and chile peppers plus a less-expensive gueuze (Girardin, Oud Beersel, Boon, etc.).
Does this sound doable? Would it be even remotely palatable? Any guesstimates on the proportion of gueuze to water?