Thanks all! Enjoying the sweet crunch indeed!
Jal - August??? I guess because I choose very early varieties every year, I usually get my first cukes in 40-50 days, and since I mostly grow picklers, I guess that helps the "early" harvest as well. These were sprouted indoors, and transplanted a week later into the garden (first week in May). I do it carefully enough so the roots are not disturbed. Next planting for succession harvest will be planted directly in the ground in a month or so.
Orgoveg - the only careful measurement we use is the brine itself: 40g of salt per 1 liter of water for "half-salts" or at least what we call them, and 60g per liter for regular pickles (that will be used later in the season).
Ingredients in jars are: 2 leafs of red or black currant per jar, 2 leafs of cherry per jar, 1 leaf of horseradish leafs per jar, 4-6 cloves of garlic (half coarse chopped, half whole), small bunch of mature dill (in bloom, flowers and all), small bunch of tarragon, 1tbsp of black pepper corns, 1tbsp of mustard seeds.
Cukes and all ingredients are packed in to sterilized jars first, then, hot, salty water brine to fill the jars, and back on the stove for few min... Sometimes, I drop 1 chilly pepper in the jar for the kicks.
Would love to hear recipes of others as well!!!