I have a serious bounty of cucumbers and am pickling them. I've been using Alton Brown's recipe for kosher dill pickles. In his method, you hold the brine in a big crock.

If I were to can these, how should I do it? Should I pickle the cucumbers in the big crock as Alton says, and then can them? Or should I can the cucumbers and brine and lets the actual fermentation occur after the jars are sealed?

OR, if I am not on the right track, how would you can your lacto-fermented cucumber pickles?