1 tsp each coriander seed, mustard seed, dill seed, allspice, black peppercorn, and juniper berry
2 tsp chili flakes
3 bay leaves
12 cloves garlic (smashed)
1 bunch dill (thick stems removed)
non iodized salt
Begin by washing all of your cucumbers.
You can use a 1/2 gallon jar or split it into two 1 quart mason jars for this. Pack the cucumbers into the jar and add enough water to completely cover, pour that water out into a bowl on a scale and weigh it. From that weight divide it to get 3.5%. For example if you have 1000 grams of water you would add 35 grams of salt. Or around 2 tbsp of fine sea salt per quart of water. Using a scale is recommended since each type of salt has a different granule size and measuring them by volume isn’t as precise.
To the jar of cucumbers add the spices, bay leaves, garlic, and dill. Cover with the water and leave somewhere cool and dry at room temperature for 7-14 days. Making sure to open the container every few days to “burp” the container and let excess gas out. Or if you have a fermentation lid that works. And push them back under the brine if you need to.
You can check to see if you like where they’re at by trying a pickle. They should be lightly sour, salty, very aromatic and garlicky.
The longer you leave the pickles out to ferment, the more sour they will become. They will also become softer. I’m usually happy with them at 7 days, and they will continue to ferment very slowly in the refrigerator after you place them inside.
They will remain half sours for about 2 weeks after being placed into the fridge. After that they will be fully fermented sour pickles and last 6 months to a year in the fridge.