YUM!  boy were these good, too bad I only made 2 quarts!  I make pickles a few different ways, as you probably noticed from the Zucchini Pickle post, I make sweet "cooked" style pickles, as well as the vinegary, tangy refridgerator version (which I'll be making in the next couple of days and posting very soon after).  But before there were refrigerators, and easily obtained mass quantities of vinegar, there was brine and lacto-fermentation.  Lacto-fermented pickles are sour, and salty, and delicious and FULL of probiotic goodness.  You can make them with pretty much any spice and veggie combination you'd like.  I made mine out of whole pickling cucumbers with garlic, and dill as the main flavors. 

The first thing you need is a couple quart-sized wide mouth mason jars, with resealable caps.  Such caps can be ordered online fairly cheaply from here. 

Then you'll need an airlock with a rubber stopper to seal up the hole in the resealable cap, so that air can escape during the fermentation process. 

Jars are pictured in back of the ingredients