Step 1

1 Fill a large bowl with ice water

Step 2

2 Add the cucumbers, swishing them around to dislodge any dirt and to plump them before brining

Step 3

3 Soak for 30 minutes, then remove them and scrub away any remaining soil

Step 4

4 Combine the 8 cups of water and the salt in a medium pot over high heat; bring to a boil, stirring to dissolve the salt

Step 5

5 This will be the base brine; remove from the heat and cool completely

Step 6

6 If you are using any of the optional flavoring components (garlic scapes, garlic, fresh dill seed heads or dried dill seed, jalapeño and/or black peppercorns), divide them among the three jars

Step 7

7 Trim off and discard 1/8-inch from both ends of each cucumber

Step 8

8 Pack 3 into the jar, standing up, then place another cucumber across the others, essentially pinning them down

Step 9

9 This method holds the cucumbers under the brine

Step 10

10 Pour the brine over the cucumbers, making sure to cover them completely

Step 11

11 Loosely cap the jars; set them inside a pan or on a dish to catch any spillover

Step 12

12 Place the jars out of the sun on the counter for 3 days

Step 13

13 Every day, loosen the caps and “burp” the jars, then replace the cap to continue the fermentation

Step 14

14 The water will become cloudy, and lazy bubbles might be evident; this is a good thing

Step 15

15 After 3 days, slice off a piece of one pickle from each jar and taste it

Step 16

16 Is it sour enough for you? If not, allow the pickles to continue to ferment, tasting regularly

Step 17

17 (Cathy Barrow suggests a week will do the trick; in theory, the pickles can ferment for weeks longer

Step 18

18 ) Once the pickles taste good to you, tighten the caps; place them in the refrigerator (for up to 1 month)