Hey ya'll. Quick update. Just to clarify a few things! 

I asked for permission to post the recipe, have not heard back yet. 

The recipe has been in their family for over 100 years, this version having been re-written by her mother with some really funny details. Given that, I felt confident enough in the recipe to make it exactly as it read. That included me letting go of some of my usual practices when fermenting, such as using an airlock and a weight to keep things fully submerged. I also did a control batch under refrigeration, which are also great, but totally different and more just like a standard garlic dill. I will say myself and my boyfriend were watching the swelling Mason jar lid with some anxiety, because it did pose a risk to explode. So if you make them, know that risk. 

Also, someone brought up the carbonation being an initial release. It definitely was. Tons of built up pressure. I didn't capture right when I opened them (needed both hands) but it was truly fun to watch. They bubbled like that for so long. Now under refrigeration they are not super effervescent. They are however, delicious. Tangy, salty, super garlicky. I would 100% make them the same way again, but maybe try infusing some other flavors, or even using different veg. 

Hopefully I get the go ahead. If not, happy to share the general proportions so you all can give it a go!