Fun with fermentation

This is the recipe I used from the PDF on pickles listed above, there is a lot of other relevant information about the process in the file. I also made a new batch of brine to store them in after they were done, I think they taste better that way. I listed the new brine recipe after the pickle recipe. Good luck, and have fun. Dill pickles 4 lbs. pickling cucumbers, 3 to 6 inches long 4 to 5 heads fresh or dry dill weed, or 2 tbsp. dill seed 1⁄2 cup canning and pickling salt 1⁄4 cup vinegar (5% acetic acid) 8 cups water One or more of the following: 2 tsp.whole mixed pickling spice (optional) 2 garlic cloves, peeled (optional) 2 dried red peppers (optional) 1. Wash cucumbers, and drain on a rack or wipe dry.Handle gently to avoid bruising.Trim 1⁄16 inch from the blossom end and discard. But leave 1⁄4-inch stem attached. Place half of dill and spices on the bottom of a clean crock or a container of glass or food-grade plastic. Add cucumbers, remaining dill, and spices. 2. Mix the vinegar and water together. Add salt and stir to dissolve. Pour the vinegar and salt mixture over cucumbers. 3. Cover with a heavy plate or lid that fits inside the crock or container. 4. Use a weight to hold the plate down and keep the cucumbers under the brine. Cover the crock loosely with a clean cloth. Keep pickles at room temperature (70° to 75° F).Temperatures of 55° to 65° F are acceptable, but then fermentation will take 5 to 6 weeks. Avoid temperatures above 80° F, or pickles will become too soft during fermentation.Do not stir pickles around in the container, but be sure they are completely covered with brine. If necessary,make more brine using the original proportions. Remove scum daily.Most scum can be avoided if you use a brine-filled bag to seal the crock. See page 16. Caution: If the pickles become soft or slimy, or develop a disagreeable odor, discard them. 5. In about 3 weeks, the cucumbers will have become olive green and should have a desirable flavor. 6. Once the fermentation is complete, heat process pickles for storage. Some people dislike the flavor and cloudiness of the fermentation brine, and prefer to prepare fresh brine for canning. To make fresh brine: Add 1⁄2 cup salt and 1 quart vinegar (5% acetic acid) to 1 gallon water.Heat to boiling, and simmer for 5 minutes. 7. Pack the fermented pickles and some of the dill into clean, hot quart jars.Do not pack too tightly. Add a fresh garlic clove to each jar, if desired. Cover with hot brine, leaving 1⁄2-inch headspace. Remove bubbles with a rubber spatula.Wipe jar rims with a clean, damp cloth. 8. Cap jars with pretreated lids. Adjust lids. 9. Process in a boiling water canner: 10 minutes for pints, 15 minutes for quarts.*

Making the pickles was easy, but finding a way to can them AND keep them crunchy is something I haven't figured out yet. Everything I read says they will keep for a few months after they are done, and that they should be pressure canned to get them to last the winter, but I can't see how they would go bad just sitting in the fridge. I'll find the recipe I used and post it.