Once the cucumbers start coming they don't stop for months. I don't know about you, but I can'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't worry about filling the crock all at once. We just add more cucumbers as they ripen until it's filled. Then it's just a matter of waiting a few weeks. A white film may form on top. Just skim it off.