Not only are these always crispy, but they are also full of natural probiotics!
Ingredients
Pickling Cucumberssliced. speared or whole (blossom ends removed)
Distilled Water
Canning/Pickling Saltor any salt that is not iodized and does not contain anti-caking agents
Fresh Dill
Instructions
Fill a glass jar with cucumbers and dill
Mix the brine (ratio of 2 cups distilled water with 1 TBL salt, dissolved) and fill jar until cucumbers are completely submerged.
Use a weight to keep cucumbers and dill completely submerged under brine. Put an airlock lid (filled halfway with distilled water) on jar. Place jar on something with a lip (liquid can overflow during fermentation process).
Place jar in a cool place out of sunlight for 2 to 4 weeks, or until gasses stop escaping and desired taste is reached.
Put pickles in an airtight jar and store in fridge. These will keep for several months. Possibly years, but ours never last that long.