Crazy good lacto fermented crunchy garlic pickles

Ingredients: 
Cucumbers
2 Quarts of purified water
66-70g salt
Head of garlic
1 Tablespoon brown mustard seeds
1 Tablespoon yellow mustard
2 Tabasco peppers (Optional)
5 wild grape leaves
fresh or dried dill/ dill seeds

Equipment: 
Half gallon jar
2 quart jars
Wooden spoon
Slicer
Knife
Cutting board
Measuring cup
glass press
Scale

Instructions:

1. Make sure your half gallon jug is sanitized add the mustard seeds, dill, grape leaves, Tabasco peppers, peel the garlic lightly smash them and add them to the jar.
2. Take 1 quart of purified water in mason jar (this will not work if your water is treated) and warm the water up in the microwave and measure out the salt. Then add the salt to the warm water and mix well set that aside and let cool.  
3. Use you slicer or knife (I use the one pictured here from pampered chefs on level 3) to slice the cucumbers (you can skip this if you want them whole)  and put them in the the jar I pack them down in the jar getting as many as I can into the jar.
4. Once the water has cooled to room temperature add it to the jar with your ingredients (should fill half way) places glass weight on top of vegetables to hold them under the water when done measure out a 2nd quart of water, fully top off the jar seal with lid and set in a warm area.
5. For the next week vent the jar watch out for a spray do to pressure in the jar but don't take the lid all the way off we want very little oxygen entering the jar I give the jar a little shake every so often to let trapped bubbles escape. After the week is up start testing your treats once they have the flavor profile you like put them in a cool place and enjoy 

Any questions ask in comments and I'll be happy to answer them!

Jennifer P.

P.S. For more information on lacto fermentation and how it works check out this awesome site Cultured for Health