I tried a recipe for Ukrainian garlic dill pickles that cure in brine, not vinegar.
They also cure (OK truth be told, they ferment) at room temp. In four days! That means that for my 47th birthday, I can stuff myself silly with pickles.
Isn't the jar fabulous? I got it at Freddy's for a mere $10.
The white droplets are brine that spilled out of the jar and dried.
This batch has a lot of whole dill and garlic. I added red pepper flakes and peppercorns.
Cross your fingers that they are yummy and delicious.