I have fermented pickles! I did it in a big pot, though, because I didn't quite understand that's what I was doing or what the result would be. I need them in a smaller cantanister now. Any ideas? We have a recently emptied glass pickle jar from the grocery store, and a quart mason jar hanging around--can I just boil those and use them? Should I transfer the liquid with it, or should I whip up a new batch of liquid for the transfer? Please forgive my ignorance, and I appreciate any helpful responses.
I ferment the most wonderful dill pickles. When they're ready I put them up in wide-mouth mason jars. I've just ordered plastic screw-on lids (from amazon as nobody around me sells them) as the metal ones get rusted very quickly with fermented pickles.
edited to add: fill the jar with pickles first, then pour in the fermenting liquid & add a clove of garlic and sprig of dill flower, as well as a small grape leaf if you have such. The grape leaf helps to preserve crunchiness.
I reuse store bought jars for all sorts, so long as the lids are still in good shape. Pickle jars, salsa jars, mayonnaise jars... I even can with them. We buy our olives in a liter jar which is great for fermenting stuff--right now I'm fermenting chard stems with garlic.