Prepare the Cucumbers: Wash the cucumbers thoroughly, but do not scrub them vigorously. You want to remove any dirt, but you don’t want to damage the skins. Trim 1/8-inch from the blossom end of each cucumber. This removes an enzyme that can cause softening. Slice the cucumbers in half lengthwise or into quarters, depending on their size and your preference.

Layer the Jar: In a clean gallon jar (or other large, food-safe container), layer the dill heads (or dill seed), garlic cloves, pickling spices, and sliced cucumbers. This ensures even distribution of flavor.

Make the Brine: In a separate pitcher or bowl, combine the cold water, vinegar, and coarse salt. Stir vigorously until the salt is completely dissolved. This is your fermentation brine.

Pour Brine Over Cucumbers: Carefully pour the brine over the cucumbers in the jar, making sure all the cucumbers are completely submerged. This is crucial for preventing mold and ensuring proper fermentation.

Weigh Down the Cucumbers: Place a plate, mug, or other non-reactive heavy item on top of the cucumbers to keep them submerged in the brine. This is absolutely essential.

Cover Loosely: Cover the jar with a loose-fitting lid (just perched on top) or secure a piece of cheesecloth over the jar with a rubber band. This allows gases produced during fermentation to escape while keeping out contaminants.

Ferment: Leave the jar at room temperature, out of direct sunlight, for 2 to 4 days. The fermentation time will depend on the temperature of your kitchen and your personal preference. Taste the pickles after 2 days to see if they’ve reached your desired level of sourness.

Monitor and Remove Fuzz: If any “fuzz” or “foam” develops on top of the brine during fermentation, use a clean spoon to remove it. If there’s fuzz on any of the cucumbers, remove those cucumbers and make sure the remaining ones are still fully submerged. This is a normal part of fermentation, but it’s important to remove any mold.

Chill and Store: Once the pickles have reached your desired level of sourness, secure the lid tightly on the jar and transfer it to the refrigerator. These pickles can be stored in the refrigerator for up to six months, provided they remain covered in brine. The cold temperature will slow down the fermentation process.