These fermented pickles are just on the edge of sour. And while you'll have to patient for over a week in order to develop the best flavor, trust us when we say they'll be so much better than any pickles you can buy at the store.
In each of 2 clean 1-qt. wide-mouth canning jars place 2 cups of the water. Add 1 tablespoon of the salt to each jar. Cover each jar with a closed airlock lid; shake to dissolve most of the salt.
Divide the next 5 ingredients (through fresh dill) between the jars. Cover jars again; shake until salt is completely dissolved. Add the cucumbers to the jars.
Add airlock spouts to each. Let stand at room temperature 2 days. Remove airlock spouts and seal lids. Transfer to the refrigerator for 7 to 10 days before serving. Store the pickles and brine in the refrigerator up to 1 month.
Add some flowering dill seed heads, if available.
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
71 mg sodium,
1 g carbohydrates,
0 g fiber,
0 g sugar,
0 g protein.