Fermenting for Bon
I put 4 quarts of fermented dills in the fridge today. They aren't bad. DH said they taste like the ones in the pickle barrel at the deli of his childhood. I'm not a big pickle person, but they weren't as salty as I expected, nor as dilly or as garlicy as I expected. Maybe that will develop over time. They also weren't very sour. But I have no idea how sour they should be. This was a short ferment, 5-7 days. I think mine went 5 days.
This is the recipe I used.
Here is a link that might be useful: Alton Brown fermented pickles