Over the summer of last year, EJ grew so many cucumbers that he had to pickle them! This is a video about pickles and the pickling process.

The recipe for fermented pickles:

-2 quarts of filtered water

-67 grams of kosher salt

-about 5 lbs of pickling cucumbers

-1 tbsp of red pepper flakes

-1 tbsp of peppercorns

-three crushed cloves of garlic

-a bunch of fresh dill

Place all in a gallon jar with an airlock. Ferment in a dark spot at 68-72ºF for 4-7 days, checking on the pickles occasionally for doneness.