Figgy1
Premium Member
I started by sanitizing an old crock from a crock pot, a plate and a couple of pint jars to be used as weights. Put some dill sprigs and a peeled smashed head of garlic in the crock, pack crock with cukes making sure to leave at least an inch of head space and some room for bubbling. Put sanitized plate on top cover with brine 5 tbsp. sea or pickling salt to 2 quarts water Use jars with brine to weigh down. Place in warm dark place and let ferment. Start eating when bubbling slows down. 5 plus days depending on weather. Check 2X a day and remove any scum if it forms. Make sure everything stays submerged. Make sure everything you are using is sterilized. Have fun!!!!!!!!!!!!