Twisted’s Pickles. We stock cucumber in brine, cauliflower in brine, turnip in brine. We also do saurkraut. Trouble is you need to come to me in Jerusalem for samples. For the free and the brave, here are some recipe outlines:
Standard brine: 1/4 cup salt to quart, use kosher salt, do not use anything iodized. Using only the freshest produce, pack a 2quart/litre clean glass sealable jar. Add 3-4 cloves garlic, and tablespoon of pickling spice (coriander black peppercorn, mustard, dill seed, allspice, cinnamon, black cumin (ketzach, black nigella). Boil enough brine to fill the stuffed jar. Cap and let cool. Refrigerate. Cucumbers are done in a day, but more complexly flavored in one week.
For the really adventurous, try to get a large crock of say 3 gallons. Fill with cucumbers and spices, layered with fresh grape leaves (seasonal). Fill with cold brine, seal with food grade large plastic bag filled with water. Let stand two weeks. If not invaded by kahm yeast, you will have medium sour perfectly crunchy pickles