Wash your cucumbers and make sure ther are smooth. If your cucumbers are pretty big, you can cut them in half or quarters lengthwise. That makes them easier to pack into the jar.

Stuff a handful of the grape or horseradish leaves into the jar. These contain tannins, which is what we want. You can now add a teaspoon of red pepper flakes, a dried hot pepper, or none at all. I grow Padron peppers, and some get big and spicy, so I dry those and grind them up to use in this and many other recipes.

Fill the jar about ⅓ with cucumbers. Add half the garlic (Shannon adds 3 cloves here, but you can add more or less) and a head or two of dill. Add another layer of cucumbers, the other half of the garlic, and a couple more heads of dill. Fill the jar about 80% full. You need to leave room for the fermentation weight. 

Add 4.5 Tablespoons of sea salt or Himalayan salt (a little more if it’s hot out), and fill the jar with water, leaving at least 1 inch head space. Put on the weight and put the lid on the jar. You’ll have to burp this at least once a day, by opening it to release gasses, and closing it again. When you open the jar, make sure there are no floaters. If there are some, remove them. Floaters can ruin your whole batch of pickles!

After 1-3 weeks, depending on taste, put the jar of pickles in the fridge.

Remember, floaters are your enemy! They collect tiny critters from the air, which spoil your ferment.