Dill Pickles

I love cucumbers but they can be a little overwhelming when the garden is in full swing. We eat them freshly sliced for many summer meals and I make batches of traditional refrigerated pickles. But, there are usually more cucumbers begging for attention. Time to ferment them. I started with a batch of whole cucumbers in a brine. They were okay but I think the garlic had too much kick and the flavor was not what I wanted. My second batch used cucumber spears in a brine, sans garlic, and we liked them much better. They are not as crunchy as some commercial brands but they are still tasty. Adding a grape leaf to the brine is often recommended for improving the crunch factor but my backyard is without a vineyard so I will enjoy a little less crunch for now.