Pickles, my first real attempt at wild fermentation

I should have known I was in for an adventure when I saw the book title:  Wild Fermentation.

As luck would have it, I came upon a $4 crock at a thrift store and mini cucumbers on sale at the grocery store on the same day.

So for the first time in my life, I found myself making a brine, dunking some cucumbers, garlic, and dill, and then walking away.  For 5 - 7 days.

They turned out way too salty for our tastes.  But we just soaked them in plain water for a day or so and they mellowed out nicely.  Can I try that with my dog?

Now, if my house will ever get to 70 - 80 degrees and stay there, I'd like to try making kombucha!