So I've been wanting to try doing home pickling ever since I read
Michael Pollan's "Cooked".

So I got myself a dozen pint and a half Mason jars. Sterilized the lids
and jars.

Then I created a brine of 2 tablespoons salt to one quart of water. Did
a total of two quarts like this.

Then I stuffed some dill, garlic and black tea in the jars. Packed in
the pickling cucumbers and then poured int he brine and sealed them.
Used about 2.5lbs of cucumbers and a whole head of dill.

Let them sit for five days before I sampled. They're fantastic. Then I
let the other three jars sit for another few days. Perfect - a little
sour, salty, dill and garlic flavor! Gotta get a better tea to help
maintain crispiness though.

Ended up with four jars. One has been eaten already. One was given to a
friend. One remains to be opened.

I'm planning on pickling more than just cucumbers now.