I riffed off of the recipe for Old-Fashioned Kosher Garlic and Dill Pickle Cucumbers, but not having fresh dill on hand, I did the classy thing and just guesstimated on how much dried dill (it probably ended up being one Tbsp full total). Also, I used 7 cloves of garlic (sliced in half), and my jar could only hold 3 cups of water, so only 1 Tbsp of Kosher salt went in and 2 Tbsp plus another splash of white vinegar. Plus, since I'm hoping to bring these to a cookout this weekend, I sliced them up to be used as pickle chips for burgers.
These lovelies are currently fermenting in a sunny window sill for the next 4 days, so I will update on Saturday with the final verdict. Will it be a winner, winner pickle dinner? Stay tuned to find out!