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.