Ingredients
Brine:
2 gallons (256 oz) of filtered boiled water
1.25 Cup pickling salt (non kosher) (10.14oz) (3.8%)
Dill
1-3 cloves of garlic, depending on your taste
Horseradish, grape, currant, or cherry leaves as available
Some black pepper kernels to taste
Mustard seeds, celery seeds, bay leaf, or pickling spices to your liking
(I used 3 TBS of pickling spices 1 teaspoon of celery seeds)
About a 6 pounds of cucumbers
Instructions
In a clean jar crock add some dill, leaves if used, and garlic.
Fill the crock with washed cucumbers. If using bigger or English cucumbers, cut them into 1-inch pieces. Cut off ends
Top with some more leaves, and dill.
Prepare the brine
Cover the cucumbers with brine. You want everything to be covered.
Weight everything down to keep it under the brine. use a small container or weighting stone.
Keep on the kitchen counter for 4 days and test (1 - 4 weeks.)
https://www.omnicalculator.com/food/brine
rule of thumb is to use 1-3 tablespoons salt (4 cups) of water.
