Combine salt and water and let sit until salt dissolves.
Cut the tips off both ends of cucumbers. Leaving the cucumbers whole or cutting them in half or into spears is a matter of personal preference. (Experiment to see what you like best).
In the jar put 4 sprigs of dill, garlic cloves and peppercorns.
Tightly pack the cucumbers in the jar. Add remaining dill.
Cut one cucumber in half and set it horizontally on top of the other cucumbers –this will keep the cucumbers from floating up above the water in the jar when they shrink a little during the pickling process.
Pour the salt water into the jar. It should completely cover the cucumbers.
Tightly put the lid on the jar. Let the jar sit undisturbed at room temperature out of direct sunlight.
Fermentation has begun when bubbles start rising to the top of the jar and the water becomes cloudy. A thin layer of white scum might also form on the surface of the water. This is harmless and can be scooped away with a clean spoon. However, trust your nose. If the pickles smell bad while fermenting, throw them out.
It takes 3-10 days before the pickles are done. Taste the pickles during this time to see if the texture and flavor are to your liking. Once you’ve decided they’re done, tighten the lid and store the pickles in the fridge. They will only keep about a week. If the flavor of the pickles is not vinegary enough for you, try drizzling a little vinegar on the spears right before eating.