1. Rinse cucumbers, slice a tiny bit off of the top of each cucumber (top=the flowering end). This helps them stay crisp. To increase crispiness you can also place them in an ice-water bath for 15-30 minutes.
2. Mix salt + cold water until dissolved.
3. In a large, sterile jar, place 1/2 of the spices into the bottom. With clean hands, pack one layer of cucumbers tightly, then add garlic, fresh dill, chilies, and bay leaves. Add another layer of cucumbers and the other half of seasonings.
4. Pour brine over the top and use something to keep it all completely submerged. You can use a rock, a fermentation weight, or a small ziplock bag with a little water in it. (Make more brine if needed, we want everything to be submerged to avoid mold).
5. Cover jar loosely with a lid or cloth. The pickles will bubble and you want air to be able to escape.
6. Leave jar in a cool, dark place like a basement, or lower kitchen cupboard.
7. After 2 days, check for signs of life: bubbles, overflow, or clouding. You can taste them at any point after you see bubbles. From there, either ferment longer or place the jar in the fridge, where it will continue to ferment, but slower. Keep them submerged.
8. Once chilled, taste them. They should be crispy and flavorful w/ a little tang. (if you want tangier or softer, you can take them out to ferment for a few more days).
