Half Sour Salt-Brined Pickles with Garlic & Habanero

Add cucumbers to container of choice and fill with water, measuring how much is needed to fill the container. Keep note of that as you'll need 3% of that weight in salt. Dump the water or reserve it for later (I use this step to rinse the kirby's so the water gets discarded).

Crush and slice the garlic. Slice the chili (or substitute habanero or use none at all), leaving seeds depending on desired spice level. Everything else gets tossed in as-is.

Using 3% of the water-weight in salt (calculated in step 1), add kosher salt and fill container with water. Shake well to disperse and leave in fridge. Turn daily. Minimum of 2 weeks but pickles will get more sour as time goes on. My preference is 1 month. Enjoy!