My mom used to make some pickles in a croc. They would almost take your breath away. Tart, tart, tart. Loved them. Not sure but they might have been called lazy housewife.
LOL!
That’s a good name for me - especially with Telework.
(Do you realize how nasty your house gets, when everyone is home, 24/7, for 6 months?)
...pickles in a croc.
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Sounds like lactofermented pickles or half sours.
Salt, distilled water, garlic, dill and pickling spice. No vinegar. Wonderful and always reminds me of my grandmother.
This process creates an annoying (to me) white cloudiness. So, I make a double batch of brine and refrigerate one while the 1st is fermenting. Once they are perfect (taste every few days), I remove the pickles, straining the spices into a separate bowl. I rinse the pickles, and the spices, repack and fill with the clean brine. They keep in a cool pantry unopened for months and in the fridge after opening for as long as possible before we eat them all. I date them for fermentation and for rinse/repack.
Recipes all over the web.