Pickles...

I make pickles every year. I have been happy and unhappy with the results. This year I decided to try to make them using lacto-fermentation. I have never made pickles this way and wanted something that might end up really crunchy. I am making dilly beans and traditional dill pickles. I tried a dilly bean today and believe I am really onto something with this method. I haven't tried a pickle because I think they need to ferment a bit longer. This is the recipe that I used: 5 tablespoons sea salt 2 quarts of chlorine-free water 4 to 6 grape, oak, or horseradish leaves 6 to 9 cloves of peeled garlic 2 large heads of dill Spices to taste Enough pickling cucumbers to fill a half-gallon jar I double everything and made a gallon of each.