While I have a fermentation crock I usually just make my deli-style kosher dills right in the jar and haven't had a problem yet. I put the lids on them but only give them 3/4's of a turn to hold them in place but loose enough for gas to escape. I have to admit though that for my pickles I do "cheat" a little. I usually add 1 cup of white vinegar to my brine which is 8 quarts water and 1/2 cup of kosher or canning salt.
9/16/14 at 8:18am