Step 1

Prep the Cucumbers:

Step 2

Rinse the cucumbers, and cut the end off of each cucumber, about 1/16-inch.

Step 5

Give them an ice-water bath to crisp them up (15-30 minutes). Do not slice the cucumbers.

Step 9

Make the Salt Brine:

Step 10

Mix 2 tablespoons of salt and 6 cups water until dissolved.

Step 14

Add to the Jar:

Step 15

Layer the spices, cucumbers, garlic, and dill in the two-quart mason jar. If using two smaller jars, distribute them evenly.

Step 18

Place the cucumbers in the jar standing up, not lying flat.

Step 21

Press everything down while leaving an inch of headroom.

Step 24

Pour the salt water brine over the top and hold down the cucumbers with a fermentation weight.

Step 27

Place the lid on the jar loosely or with a cloth secured with a rubber band. The pickles will bubble, and you want air to be able to escape.

Step 31

Store the Jar:

Step 32

Place the jar in a large bowl to collect any spillage and leave it in a cool place (60-65F) away from direct sunlight. Bubbles or overflow are a good sign that fermentation is happening. A cloudy brine is also a good sign.

Step 35

Taste the pickles after 3-5 days.

Step 38

Place them in the refrigerator once you are happy with the flavor.