My cukes finally produced enough to fill a gallon crock. Mix of whole and slices cukes, some dill, and a tablespoon(palm full) of pickling spice then topped off with a brine of 8 tablespoons salt to a gallon of water. I have 2 gallon size German fermenting crocks so one is full, one is waiting for me to get to a farmers market for 2 heads of cabbage for sauerkraut.
Brine and weights added
Rim filled with water to act as an airlock, I check this daily to make sure it is topped off. You can just see the notch in the lid that lets the fermenting gasses out.