By popular demand, I’ve tried my hand at some dill pickles. Kirby cucumbers in a brine with plenty of fresh dill and garlic. I followed Bittman’s How to Cook Everything. Ridiculously simple. Above's the bowlful of brine, pressed down with another bowl and my pie weights so that the cucumbers stay submerged. At room temp for at least 24 hours before being put into the fridge for further fermentation. Will try this weekend. Stay tuned.