Great post, and I picked up a couple great tips.... cut the tip off to help keep the crunch. I don't think I have ever heard that one before. I usually do mine a bit different but it is essentially the same.
BTW apple cider vinegar does work well for pickles, especially sweet pickles. I actually used 2/3 white vinegar and 1/3 apple cider vinegar for my dill pickles this year and they turned out great.
I can't remember if it was you on discord who had done the brine no vinegar fermenting method that steemcafe had told me about. I have 3 gallons made with variations of those recipes, I'm thinking of doing a video of the initial taste test. I've never tried them that way before.
Congrats on the curie vote, that is awesome.