Well this is really not much of a topic with no more than I have to report but what tha heck .
I have always wanted to try making the fermented pickles . The topic was discussed here not that long ago and spurred me to attempt it .
The farmers market opened last week and had some smaller cucumbers so on an impulse I got about 3 lb . I had saved a good gallon jar to do in with at work but on looking for it discovered one of the people I work with had thrown it away thinking it was junk . Sooo had to improvise , I'm using 2 big plastic Folgers coffee cans . Cleaned em good . Had to get dill at the grocery store , used 14 tablespoons of kosher salt (I have seen many different recommendations on amount of salt)in a gallon of distilled water with 3 big cloves of elephant garlic in each can (quartered) . One teaspoon of pepper corns in each . I split the cucumbers in half as they are about 4'-5'' long . Washed good and cut the ends off .
This is a simple recipe compared to most I have seen but this is more or less an experiment . They have been in the brine 3 days and judging by the foam on top I'd say they are 'cooking' .
There are many thoughts on how long to let them ferment . Any suggestions ?