So I've been doing some research on pickling, fermenting and other forms of making pickles goodies. I've read a bunch on "counter top" pickles. Jetman here has always done countertop pickles. This is the first year we've ever had cucumbers survive. For us though I don't expect that mega bunker crop and needed a way to do this so I can add cuc's as they get big enough. So I'm going for it. This is the basic recipe from Jetman. 1 gallon vinegar 5% acidity 1 gallon water 1 cup pickling/canning salt Spices per taste. I used mustard seed, black pepper corns cardamom. Fresh dill a bunch if garlic cloves and 6 Thai chiles. I made a half batch of brine. If I need more I'll make more. I weighted everything down with a bag of additional brine.