Cultured butter, buttermilk, and pickles

A couple of questions...in NT, it says that you can use raw cream to make the cultured butter and buttermilk (p.83). I do not have access to raw cream, but I do have a store nearby which sells unhomogonized cream. Would this be OK to use?

Also, the pickled cucumbers (p.97) calls for 4-5 pickling cucumbers. Are pickling cucumbers different than regular cucumbers?

Any help would be greatly appreciated. Thank you.

Tweet