7/3/2019 – With too many large cucumbers we decided a solution would be to fill two one-gallon jars with slices to make fermented dill pickles. This did not work. Based on the 1/2 gallon recipe here we prepared the following.

• Enough cucumber slices to fill two 1-gallon jars
• All cloves from an average head of garlic in each jar
• 4 tbsp of canning salt in each jar
• 4 tbsp of dill seed in each jar
• 1-1/2 tsp of Mrs. Wages pickle crisp in each jar

1. Sliced the cukes with the mandoline on its thickest setting.
2. filled each jar 1/2 full
   1. with the slices and half the cloves from a head of garlic.
   2. 2 tbsp of canning salt in each jar
   3. 2 tbsp of dill seed in each jar
3. Finished filling the jar with
   1. with the slices and half the cloves from a head of garlic.
   2. 2 tbsp of canning salt in each jar
   3. 2 tbsp of dill seed in each jar
4. Added 1-1/2 tsp of Mrs. Wages pickle crisp

Within 15 minutes both had settled and 15 minutes later we refilled them with fresh slices.

The next morning brine had filled half the jars and the slices had settled providing 1.5-2″ of head space. Filled the head space with fresh slices and added water to fill jars leaving 1/2″ head space. Did not add brine water as there are already 4 tbsp of salt in the gallon (4 qt) jars.

7/15/2019 – 11 days: The flavor is mild but at room temp they are limp. The larger disks, where there are distinct seeds and their pith, have mushy centers.

7/20/2019 – They have become mushier and were thrown out. If there was 1/2 gallon of water added as brine and 4 tbsp of salt then the brine would have been about 4%. The pickle crisp should have been 3X what was added. Maybe it would have worked if the salt had been 6% and the crisp was 5 tsp.