Once the cucumbers start coming they don& #39;t stop for months. I don& #39;t know about you, but I can& #39;t eat more than 1 or 2 a day. The rest we pickle. The blossom end has enzymes that will make the pickle soft, so it has to be removed.

2 gallon crocks are a good size. Use canning & pickling salt for the brine. 1/2 cup of salt to a gallon of filtered water is the ratio for a basic brine. The oak boards are to keep the cucumbers submerged for good lacto fermentation.

Some of the things that you can place in the crock are: dill, garlic, peppercorns, and grape leaves. Bay leaves, mustard seeds, and red pepper are good as well.

Everything goes in the crock and the board just floats on top. Don& #39;t worry about filling the crock all at once. We just add more cucumbers as they ripen until it& #39;s filled. Then it& #39;s just a matter of waiting a few weeks. A white film may form on top. Just skim it off.