someone had pickling cukes $13 for 1/4 bushel. so let’s make full sour pickles!
Day 0 – start
Day 4 – first taste
Day 9 – taste test
Day 11 – done!
Long term storage – why so many opinions?
— 2024-08-28 – Wednesday – started. will test in 3 days, probably done in 7 days.
Chill in ice water for an hour (supposed to loosen the dirt?)… 
… 1 diced jalapeno, 8 cloves garlic, sliced, and 1/2 the cukes. Missing are peppercorns and bay leaves… 
… snip of the ends. They’re kosher, after all… 
… first layer in to croc… 
… add dill, garlic, peppercorns… 
… repeat another layer… 
… fill with 5% brine (~4 liters + 200g kosher salt)… 
… and weigh down a plate so they stay submerged.
— 2024-09-01 – Sunday
4 days in; should be 1/2 sours; they’re OK, but a little weird. maybe i’m tasting the cucumber? not aweful, but not sure I wan t to share if this is how they turn out. for some reason, no pics!
— 2024-09-06 – Friday – day +9 – getting there. i think leave 2 more day.
Something growing on the surface… 
… so scrape it off as much as possible… 
… nd the plate is got a growth too. 
Ready for another couple days. 
The second test sample… 
Very good. Maybe 2 more days for a bit more pucker factor. 
Clean plate, clean weight, back under for 2 more days.
— 2024-09-06 – Friday
abit concerning is the conflicti info on how to store long-term. can’t do fridge due to space. maybe use upstairs or outside fridgr? buy another fridge?
— 2024-09-09 – Monday – day +13
calling them done, so into clean jars after a rinse; coarse filtered the brine in the croc; then into a refrigerator.
Mmmmmm