Every year I make pickles. I got this recipe from my step-mothers family but modified it a bit as I had problems with mold the one year. I believe that these are a bit more “brined” then actually “pickled.” I also made Firecrackers– carrots and jalepenos with onions, oregano, thyme. Same prociedure.

Ingredients:
For 1lb of pickles:
1lb of pickling cucumbers, med size
2-3 stalks of pickling dill
1T kosher salt per cup of water
1T vinegar per cup of water
1 head of garlic

Clean and wash your jar. I used food grade sanitizer, but you can boil a pot of water and submerge the lids and jars. Dry on a clean towel. Place garlic and dill in jar, add cucumbers, 1 row at a time. Repeat with dill + garlic until you reach the top. Make a solution of brine by adding a cup of 150deg water and salt and vinegar per recipe above. Pour water in jar until you reach the top. Do not allow anything protrude the water. Cover with lid but keep loose and let sit on counter covered with a tower to keep out light for a week. Place in refrigerator.

*Note: Feel free to omit the vinegar. You may experience molding, remove mold after a few days and then add vinegar. This adds acid that bacteria can not live in. If you do it this way, real fermentation will exist and you will have authentic pickles. I lost many batches to molding so I add vinegar in the beginning.