My housemate brought back a bunch of cucumbers from a friend's garden so I decided to try to make pickles! I'm trying to do it via natural fermentation (lactic acid based) in a brine solution rather than canning them with vinegar. We'll see how it goes.
I used about 4.5 lbs of cucumbers, a bunch of fresh dill, black peppercorns, garlic, kosher salt, and some sliced jalapenos in one jar.
So there's one jar of regular pickle slices, one jar of hot/spicy slices, and one jar of slightly spicy pickle spears.
It's been pretty warm and humid so I'm keeping the jars in a foam cooler with ice packs to try to keep the temp under 70 degrees (above that isn't good for fermentation). I can't find my food thermometer because all my kitchen equipment is packed up, so it's mostly guess work. I'm hoping the intense cold spots aren't a problem. I'm going to rotate everything around and swap freezer packs. Fingers crossed they come out tasting good!
I used about 4.5 lbs of cucumbers, a bunch of fresh dill, black peppercorns, garlic, kosher salt, and some sliced jalapenos in one jar. 
So there's one jar of regular pickle slices, one jar of hot/spicy slices, and one jar of slightly spicy pickle spears.
It's been pretty warm and humid so I'm keeping the jars in a foam cooler with ice packs to try to keep the temp under 70 degrees (above that isn't good for fermentation). I can't find my food thermometer because all my kitchen equipment is packed up, so it's mostly guess work. I'm hoping the intense cold spots aren't a problem. I'm going to rotate everything around and swap freezer packs. Fingers crossed they come out tasting good!
