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Here's a good little article about making crunchy fermented pickles: https://www.culturedfoodlife.com/need-crunchy-pickles/

They are extremely well machined.

Does anyone use a manual grinder? I have this one. The grind is fantastic and adjustable. Its not physically taxing and you can take it on the road or use it when the power is out. https://1zpresso.coffee/

I used regular black orange pekoe teabags. I used 1 per quarter so probably use 2 per half gallon.

 I did 8 quarts all using tea bags. Did a 5 day ferment and they all turned out great.

We use a lot of garlic! Just ask the families that say beside us at Midnight Mass. Here is the the one room house that my mother grew up in with here 7 siblings. Eastern Alberta.

Interesting. I'm Ukrainian and my grandparents came over to Western Canada in the late 1920s. A fermented cucumber wilh garlic and dill is what they called a dill pickle and what I grew up with calling it a dill pickle.

There's no need to add vinegar. You can hit your target pH with just the brining.

This is for fermented dills. Brining takes 1 week. I use a seed heating mat set at 75F for a constant fermentation temperature. Not sure of this is what you mean as "sour" dills. No vinegar is used.

Its truly something to experience controlled strength from one of these dogs. It's only something that they do under command. Utherwise they are just puppy dogs!

It was new and it doesn't add a tea flavour. It has more tannin than oak, grape or horseradish leaves. It doesn't colour the pickles.

I use a 4 to 4.5% brine depending on the size of the cukes. I add black tea bag for the tannin to maintain crunch.

How was the taste and crunch?

This is what I meant to post.

I know that this isn't for everyone. This is what we train for. If you meet our dogs on the sidewalk they are like a friendly lab. When we do business this is what they do.

Yes. We train them. I also train labs for field trials. We love dogs. My wife also trains American Saddlebred horses.

Yes they are trained. They are trained for Shutzhund.

Here is the 4 year old female Shepherd.

I grew up in Edmonton Alberta where we could get -40F. We have a cabin near the Cold Lake airforce base in Northern Alberta. My wife and I went up there one winter weekend to go icefishing. It was -48F. Our cabin only has a woodstove for heat. It took 12 hours to get to 32F!

We had a skunk decide to try and live under our porch. We lived in the country and had a horse farm. I had a Kennel with 4 Labrador and 2 Shepherds. I was field trialing the labs then. All six of our dogs got skunked! Our 3 cats climbed up the porch and got on the house roof to avoid the skunk...