Whether you're a health-enthusiast, homesteader, or penny pincher, I can't imagine a reason not to try making your own pickles this summer!
Prepare a basic brine by dissolving the 2 Tbsp. salt in 1 quart of water. It helps to heat 1 cup of the water, dissolve the salt in it, and then add 3 cups of cold water to cool it down. Do not use hot water with the cucumbers, as it may kill the beneficial microbes that will help get the fermentation process going.
2. Add the garlic, dill and any other flavoring you want to a 1 quart jar. Also add your looseleaf black tea or grape, horseradish or oak leaves (literally from a tree in your yard is fine, as long as it is not treated chemically).
3. Wash your cucumbers and trim off the blossom end of each cucumber. Pack your jar as tightly as possible with the cucumbers, leaving a couple inches headspace at the top of the jar. Once the cucumbers are in, fill the jar with your prepared brine to cover the cucumbers by about an inch, leaving an inch or two of headspace.
4. Place your pint glass or small jar in the opening of your quart-sized jar and press down until the cucumbers are completely submerged. Some overflow is ok, and you may want to place the jar on a small dish or towel to catch additional overflow that might occur during the fermentation process.
5. Let the jar sit in a cool place for 1-2 weeks. There won't be much activity in the first day or so, but soon you will notice the brine becoming cloudy and whitish, you will see fizzing, and you will notice a sour pickle smell starting to develop. These are all good signs that your ferment is active and healthy.
6. When the cucumbers are to your liking (taste testing is encouraged!), refrigerate or store in a root cellar or very cool basement. The cooler the storage, the longer the cucumbers will last before getting soft and unpalatable. But as long as there isn't mold growing or strange colors or smells, they are good to eat!
FERMENTED PICKLES - https://wholeintentions.com/fermented-pickles/