Crisp and sour dill pickles fermented in a salt brine with spices and herbs. In the end these pickles will be loaded with beneficial probiotic, lactobacillus
Depending on your circumstances pickles will take anywhere from 1-4 weeks to ferment.
Pickles will store in the fridge for at least 4 months if fermented correctly. Although I always recommend eating them within the first few months.