Spicy Cucumber Pickle Slices (Lacto-fermented)

3+ cups cucumbers, ends trimmed
1/4 cup sliced onion
2 cloves garlic, quartered
1 hot pepper chopped, or ¼ teaspoon chili flakes
¼ tsp. celery seed
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes unless using just picked cucumbers.  Slice into 3/8 inch slices and pack into jar with the rest of the ingredients.  Disolve salt into water to make brine.  Pour over brine filling up to 1 inch from top of jar.  Put lid on tightly, label, and leave out at room temperature for 24 to 48 to 36 or more hours, until you like the taste of them!  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

Pickles can go by really fast so you should check them often as they are fermenting at room temperature.  When it’s warm they can get mushy quickly, especially, so watch for this!  If your batch does get mushy, just blend them up into a pickle relish, store in the fridge and enjoy.