In a pickle: cucumber, carrot and fennel

I was given an unexpected box of cucumbers. Far too much for me to eat whilst fresh. So, spent a bit of this morning making brine and chopping up veggies to go into the Gartopf. I didn't have any dill which is the classic herb to add, and made do with the fennel tops I had saved instead.

I hope this works. Couple of days to a week, I'm told, will do it. We''ll see.