Place cucumbers in clean jars, filling the jars full but not overflowing if cucumbers are whole, 3/4 full if using slices.
Add 1 tablespoon pickle juice and 1 tablespoon unrefined sea salt per quart.
Add dried dill and crushed garlic if using.
Cover cucumbers with filtered water, gently wiggling the jar to settle whole cucumbers and distribute the pickle juice and salt once the water is added.
Cover with an air-tight lid (a canning jar lid is fine, as long as it is clean)
Culture on the counter or in a dark cupboard for 2-30 days (longer if desired). Keep on a tray during fermentation to catch drips if the carbonation causes them to leak.
Culturing time will depend on temperature, how big your pickles are, and how sour you want them. Once they start to change color, you can try them.
Burp as needed, this will depend on many factors. If your jars are leaking, burp them more often. To burp, just open enough to break seal and let out excess air, close back up once the carbonation stops.
Transfer to the fridge and keep, unopened, for 6+ months. Use within 10 days of opening.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com