Making Fermented Dill Pickles

Timeframe: 3 to 4 weeks

Special equipment: 1 quart-sized glass jar

Ingredients for 1 quart:
- 1.5 lbs of 4-inch pickling cucumbers
- 1 tablespoon dried dill weed
- 1 clove garlic
- 1 teaspoon dried hot pepper flakes (optional)
- 1/4 cup salt
- 1/8 cup vinegar
- 4 cups water

Process:
1. Wash cucumbers. Cut off the stems if you desire.

2. Place half of the spices (garlic, pepper flakes, dill weed) at the bottom of the jar.
3. Add cucumbers. Pack tightly.
4. Add remaining spices.
4. Dissolve the salt in the vinegar and water. Pour the mixture over cucumbers.
5. Put a lid on the jar and store it where temperatures are between 70 and 75 degrees F for about 3 to 4 weeks while fermenting for "full-sour" kosher dill pickles

Ta dah!