I've posted over the years about my enjoyment of pickles. I've had small successes doing cold packed pickles. I did make full sour pickles once but I think I did quite a few things wrong and on top of that I have come to realize I just flat don't care for sourness of full sours. So I recently decided to jump in a little more and picked up a large ceramic crock as well as two large ceramic weight stones. In addition to pickles I am hoping to do sauerkraut.
Our local flea market has nice produce stands and it is ridiculous how cheap I can get say 20 pickling cucumbers (around 3.50) so making my own pickles is going to be something I can do every week with almost no cost. Here's my new setup
After reading a bit I went with right at 1/4 cup of pickling salt to 4 cups of water. I believe that may be on the higher end but I like saltier pickles and when tasting the brine it seemed fine. This first batch took 12 cups to sufficiently cover. Also, I am trying to get a result similar to a Jewish deli pickle so I tried to stay with what I read was authenticate which was simply crushed garlic and black peppercorns. I couldn't help it and went ahead and added some dill seed since I really like garlic dills!
Now it sits with a dish towel covering it. I will keep the thread updated daily with progress over the next few days. At around three days I should have half sours and I will then pack them into jars headed for the refrigerator.
Feel free to chime in on any experience you've had with fermenting, what your favorite spice mixtures are, other types of veges you've done, etc.