In our former rental house (now on the market) our tennant planted pickling cucumbers. While we were over there last weekend taking care of the yard I saw them and thought “I can pickle that!” (Does anyone else love Portlandia as much as I do?) So I took them home and attempted to make homemade fermented pickles. All you do is make a salt water brine, cut up the cucumbers and put them in a clean jar, add spices (dill, garlic,mustard seed and pepper) to the jar, and pour the brine in. You have to weigh down the cucumbers so they stay submerged and wait 5 days for the fermentation to happen and the pickles to sour. I finally took down the pickles yesterday and tasted them. Too salty :-(. I need to make my brine less powerful. Good thing there are more cucumbers to practice on!