...Today I pickled my first batch of cucumbers! ...I’ll admit, I use that cheap store-bought cucumber brine—but I like the taste, anyway...😋...I just went ahead and used my tiny garlic cloves—which I’d had to use up a while back—with the skins on; otherwise, I’d still be peeling them tomorrow 🙄...Since there weren’t too many jars, I left the Weck pot in the kitchen cabinet—the sous vide bath was just the right size, and it definitely guarantees precise temperature control...And yes, I like my pickles very crunchy, so a 20-minute hold time at 82° is just right! ...Since the brine is vinegar-based, the pickles will still keep for years! 🤷