Originally Posted by
Calcifer
The kirbys I set up earlier in the week for dill pickles are bubbling along nicely—let’s see how this batch goes.
I perhaps could have moved them to the fridge a day earlier for a little more crunch, but all in all I am pleased with the results. I think the key may be putting in an amount of garlic that seems ridiculous.
I worked off of this recipe, fermented for 6 days (it's been pretty hot here):
Fermented Pickles with Garlic and Dill | Feasting At Home