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.