Fermenting crunchy garlic dill pickles is not all that hard. It starts with a proper brine. I also use grape leaves to add some tannin to maintain crunchiness. Garlic, dill, cucumbers, mustard seed, and some good old-fashioned brine are all you need to make your own pickles.

Your results may vary, but you'll get a great pickle out of your efforts. Just remember to cut the blossom end of the cucumber off. It contains an enzyme that will soften the pickle.

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