I am very much in favor of perpetual anything (my kombucha crock on the counter being a prime example), so this suggestion for perpetual pickles from the latest Farmer’s Almanac enews in my inbox sounds just divine. It does help that I found dill sprouting up voluntarily in my garden this year!
Create a “perpetual pickles” crock for summer snacking. Partially fill a large jar or small crock with half water and half vinegar, a few peeled garlic cloves, a few sprigs of fresh dillweed, and pickling salt to taste. Add new vegetables every day or two.