Recipe yields 1 half-gallon jar.

• Wash cucumbers and remove the stem with a thin slice at the end. Cut in halves.
  20 4-5" pickling cucumbers
• Put half of the dill, 2 cloves of garlic, and half of the hot peppers into the bottom of a half gallon jar.
  5 heads fresh dill, 2 - 4 dried peppers
• Begin packing cucumbers into the jar, pressing them tightly. When the jar is about halfway full, add the remaining dill, garlic, and peppers. Continue filling jar to within an inch and a half of the rim.
  4 cloves garlic
• Add pickling spices.
  1 tablespoon mixed pickling spices
• Pour brine over cucumbers until all are submerged. Use a fermentation weight to hold the cucumbers under the brine.
  4 tablespoons sea salt, 4 cups water
• Cover with a lid or rubber band a piece of cotton cloth on the top. Set jar on the countertop at room temperature. (Temps over 80ºF can result in soft pickles.)
• Check the pickles daily for the first week, loosening the jar lid to allow gasses to disperse, then every couple of days. Remove any visible scum as needed.
• After fully fermented, tighten on a lid and store your garlic dill pickles in the refrigerator or a cool cellar.