Gather ingredients: fresh dill (heads and/or fronds), garlic cloves, pickling cucumbers, kosher salt (non-iodized), water, black peppercorns, mustard seeds, red pepper flakes (optional), dill seed heads (optional)
Wash cucumbers thoroughly
Trim cucumber ends (leave 1/16–1/8 inch of stem end if desired)
Sterilize jars and lids
Make brine: dissolve kosher salt in water (about 1/4 cup kosher salt per 1 quart/4 cups water); keep brine chilled until ready
Pack jars tightly with cucumbers
Add to each jar: 1–2 garlic cloves, 1–2 tsp dill seed (optional), 1–2 tbsp fresh dill (or 1 full dill head), black peppercorns, mustard seeds, and optional red pepper flakes
Pour brine over cucumbers, leaving about 1/2 inch headspace
Ensure cucumbers are fully submerged (add a small dill sprig or fermentation weight if needed)
Clean jar rims and add lids (for fermentation: use airlocks or loose lids until active fermentation; for quick pickles: use standard canning lids)
Ferment at room temperature 3–7 days, until flavor is sour and brine is slightly cloudy
Taste periodically after day 3
Move jars to the refrigerator to slow fermentation; refrigerate at least 1 week before eating
For best texture and flavor, use within 1–3 months (refrigerated)