On Mon, 25 Jul 2016 15:20:43 -0500, Sqwertz >
wrote:

>On Mon, 25 Jul 2016 14:32:31 -0400, Brooklyn1 wrote:
>
>> Sqwertz wrote:
>>>Brooklyn1 wrote:
>>>
>>>> Picked a bonaza yesterday and there's lots more to harvest:
>>>> http://i64.tinypic.com/2s9qhdx.jpg
>>>> Too many to eat so I decided to pickle a gallon:
>>>> http://i66.tinypic.com/xbeoea.jpg
>>>
>>>A vinegar pickle?
>>
>> No vinegar, not a drop... those are fermenting in brine.
>
>It's way too full for a salt brine ferment. Should have a plunger in
>it, too. You're going to have a nice mess on your hands.

Been doing it this way for more than fifty years, never any mess. As
the cukes ferment the salt draws water out so the cukes become smaller
(already shrunk some as they are no longer packed as tightly). As
the cukes shrink I'll ladle off some liquid but only enough to make
the jars easier to move down to my basement fridge. They'll sit on
the kitchen countertop for about a week before I refrigerate them, I
don't want them fully soured, I prefer slightly crisp. They can keep
in the fridge more than a year but I'll have eaten them all in about
3-4 months. I've done this with fresh dill but dried works equally
well, and markets rarely have fresh dill. Dill is easy to grow but
it's highly invasive, its seeds go everywhere, that's why it's called
DillWEED... anyone chooses to grow dill your neighbors will hate you.