half sour pickles
paul (dick's farm, fmrs mkt, brookline)

6 8	c T	water kosher salt	combine in pickle crock until salt dissolved
2 8 2 4	qt clv ea ea	pickling cukes, 3-5 in blossom ends removed garlic, peeled & crushed celery hearts habeneros, pricked	add
place plate over cukes, weight it down, the solution should cover the cukes by about two inches cover crock with clean cloth and store at room temp for 4-5 days, skimming any foam that may form on the surface look for fermentation bubbles rising to the surface after 2-3 days when the bubbles stop and the cukes have turned pale green (in 4-6 days), give 'em a try if done, cover the container and put in the ice box, where they should be good for 3-5 weeks