I gently smash and peel the garlic cloves. I use as much as I feel like. I really like garlic and used a whole bulb for this half gallon jar, but I never measure.

I put few garlic cloves in the bottom of the vessel along with the pickling spice. I use 1 Tablespoon pickling spice per quart.

I add some fresh dill when I have it. When I want spicier pickles I add some extra chili flakes.

I place a grape leaf*** on the top of the spices.

I pile in some whole pickling cumbers OR I use sliced cucumbers when making sliced pickles.

I throw in some more garlic cloves and dill when layering in the cucumbers.

I mix the brine – 1 Tablespoon of salt per 2 cups of water.

I cover the cucumbers with brine and add another grape leaf*** on top.

I place the weight on top of that leaf to keep everything submerged under the brine. This time I used the Ball Fermentation Lid and Spring Set.

I add the lid from the fermentation set, but you could use a coffee filter or towel secured with a rubber band.

I labeled the jar with the date and time.

I will ferment these on the counter or shelf at room temp for 3-7 days****. I’ll start tasting at 3 or 4 days. They’re done when they taste good.

I will move them to cold storage (my fridge) with a regular lid when they taste sour enough but are still crisp.