Rinse the cucumbers under cold water. Trim the ends of each cucumber.

Combine 4 cups of water and 3 tablespoons of salt in a saucepan. Heat gently over medium heat, stirring occasionally, until the salt is completely dissolved. Remove from heat and let it cool to room temperature.

Wash your pickling jar thoroughly with hot, soapy water and rinse well.

Place a few garlic cloves and a generous amount of fresh dill (dill weed or dill heads) in the jar. Add optional spices, such as mustard seeds, black peppercorns, or bay leaves.

Pack the cucumbers tightly into the jar. If they fit, you can leave them whole or slice them into spears or rounds. Pack them as tightly as possible without crushing them.

Pour the cooled brine over the cucumbers in the jar, making sure they are completely submerged.

Add a few more dill branches and place a small plate or bowl on top of them to ensure the cucumbers stay submerged during fermentation.

Keep the jar at room temperature and place it in a cool, dark place (like a pantry or cupboard)

Let the cucumbers ferment for about 2-3 days. During this time, you may see bubbles forming, and the brine may become cloudy – this is normal!

After two days, start tasting the cucumbers to see if they have reached your desired level of sourness and crunchiness. If they're not quite there yet, you can continue fermenting for a few more days, checking daily.

Once they're ready, remove the cucumbers from the jar, place in an airtight container, and store them in the fridge for up to 7 days.