Nice! My son enjoys Alton brown. Maybe I should have him make them following Alton's instructions. Hmm... a chemistry project. COOL

Someone commented under the recipe and I'm assuming experience is involved when he wrote that brine pickles is a hit and miss based on multiple factors. His and others suggestion was to try again if we're disappointed. Sounds reasonable.

We do a decent amount of salt brine fermenting here. Big crocs and we do the kosher dill style and have never had an issue. Once they are close to the way we like them, we sterilize some jars and then put the pickles on those at about 1/2 brine and 1/2 reverse osmosis water and store them in a small fridge for months on end.