I use a 5 liter pot.
Take your pickles. Cut off the blossom end.
Put the whole pickles in your jar. Add some dill, add an onion and a garlic, and tablespoon of black tea. Add some black peppercorns
Boil gallon of water with 3/4 cup kosher salt. Let the water cool a touch, but pour it hot over the mixture.
Weigh it down with stones. Turn down your AC to 75 degrees (or lower if you can afford it) and put the pot in a cool corner.
5 days later, take the pickles out of the big jar and put them in little jars, covering with the mixture they fermented it. Put them in the fridge.
Can last up to a year.
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