Prepare your salt-water brine in a seperate container by adding the salt ot 1 quart of water, allow to completely dissolve while you prepare the cucumbers.

It is best to use fresh picked cucumbers, but if that is not possibles just soak cucumbers in cold water for about 30 minutes. This will revive any cucumbers that may be getting a bit wilted or soft.

Gently wash cucumbers and softly brush off any of the little spiky bumps. Cut off the vine and blossom ends, this will help them from tasting bitter.

If using grape, oak, horsraddish or bay leaves place them at the bottom of the jar. (remember these are optional but can help your pickles stay nice and crisp.

Add the dill, mustard seeds and garlic into the jar.

Lay jar on its side and stack cucumbers into the jar. Use small pieces to fill in any gaps. Really pack them in so that they don’t move when you add in the water.

Pour prepared salt-water brine over the cucumbers until they are submerged and jar is just about full. If any part of the cucumbers are not fully submerged they will begin to get mussy and rot. Also look around the sides of the jar and makes sure there are no air bubbles stick between the cucumbers and the glass. Just give the jar a little twist or gently shake and this should loosen those air bubbles and allow them to escape.

Cover jar with lid. Make sure that you loosen the lid daily and give your jar a little twist to allow excess gasses to be released.

Ferment at room temperature for at least 3 days until desired taste and texture is achienved. The brine should turn cloudy and can even be slightly bubbly once the pickles are done.

Eat right away or store in the refigerator for several months.

Serving Suggestion:

Who needs a serving suggestion for a pickle? Just FYI these will not taste like the pickles you find at the grocery store! But they will be even better!