Wash cucumbers thoroughly
Trim a small slice from the blossom end
Pack cucumbers tightly into a clean jar or crock
Add garlic, dill, peppercorns, or other desired spices
Make a brine with non-iodized salt and water
Pour brine over cucumbers until fully submerged
Place a weight on top to keep cucumbers under the brine
Cover the container loosely to allow gases to escape
Keep the jar at room temperature out of direct sunlight
Check daily for bubbles, cloudiness, and brine level
Remove any surface scum or mold immediately
Ferment for several days to several weeks, depending on taste
Taste periodically until the pickles reach the desired sourness
Move the pickles to the refrigerator when fermentation is complete
Store chilled and keep cucumbers submerged in brine