Hello Case. I am with Adam here. Can you please provide a little more on the the process? Do you just add as you go? Was the brine heated? How to know when ready? How long will they keep? Can you do the same with sliced cucs? Will they remain crisp? Is this an experiment and I am jumping the gun and asking questions you aren't yet sure about? I can only get sweet pickles here. I can buy Heinz Baby Dills from an internet site and pay twice the price. As with sausage I would like to make my own. Pickles are not big over here so finding pickling cucs isn't gonna happen. Have to use English eating cucs and slice them. Smaller seeds, less flavour. I didn't want to have to buy all the equipment go through the whole canning process. I'm in!