Brett-EDH
TVWBB Hall of Fame
Started these tonight. Usual recipe of 3.3% salinity, crushed garlic cloves, a few crumpled bay leaves, black peppercorns and some pickling spices. Started with 1000 ml of water and went from there. Bagged the extra water into a quart freezer ziplock bag to weigh down the cukes.
![1703303195629.jpeg 1703303195629.jpeg](https://tvwbb.com/data/attachments/84/84035-2ded7df53ed3ff85ceb2adbcd82dc6aa.jpg)
![1703303210384.jpeg 1703303210384.jpeg](https://tvwbb.com/data/attachments/84/84036-75fa7fec19b1cb28b1038dce38a44fe3.jpg)
![1703303228885.jpeg 1703303228885.jpeg](https://tvwbb.com/data/attachments/84/84037-82d7315f23e9d754ad87ebbeb4ff6ead.jpg)
Be back in a few days with progress pics. It’s only 68° or 69° in the house. These will take a while to ferment.
![1703303195629.jpeg 1703303195629.jpeg](https://tvwbb.com/data/attachments/84/84035-2ded7df53ed3ff85ceb2adbcd82dc6aa.jpg)
![1703303210384.jpeg 1703303210384.jpeg](https://tvwbb.com/data/attachments/84/84036-75fa7fec19b1cb28b1038dce38a44fe3.jpg)
![1703303228885.jpeg 1703303228885.jpeg](https://tvwbb.com/data/attachments/84/84037-82d7315f23e9d754ad87ebbeb4ff6ead.jpg)
Be back in a few days with progress pics. It’s only 68° or 69° in the house. These will take a while to ferment.