Now that you've got a canning jar with spices and oak or grape leaves at the bottom, and brine at the ready, you can add veggies!

About 5 cups of veggies should fill a half gallon jar. Alternate them, adding onions, cukes, zukes, carrots, and so on in layers until you are near the top.

Notice I haven't said anything about sterilization? This isn't canning. We are relying on the brine to set up the right conditions for proper, beneficial fermentation. This is a well-studied and safe phenomenon. Make sure things going in are cleaned, but they don't have to be sterile.



Now add your pickle weight, and pour brine over the top until there is a 1/2" air gap. Don't allow any veggies to stick up above the brine, or they may mold!