I used the recipe from culturesforhealth.com.

I’m pretty excited to see how my first lacto-fermented dill pickles turn out.

I used garlic scapes cut into 2 inch lengths instead of garlic cloves. Horseradish leaves for the tannins. I had to cut one cucumber in half to make it fit but the rest are whole. I put the jar in the cooler with a couple ice packs to make it more of a cool room temp. I will need to check it every day, but I just don’t want it sitting in a 75-80° room to ferment. Hope these are done by the time we go to Maine in 1 month!

07.15.17 – We tasted one today and it was very tasty but could use more time. Owen loved it!