Disolve salt in the water
Clean your cucumbers and snip off the blossom end. Leaving he blossom end on will lead to mushier pickles.
Add to each of your jars 1 clove garlic, crushed, 1-2 bayleaves, 1/2 tbsp pickling spice blend, 1/2 tbsp dill seed. Add a small amount of your salt water, just enough to thoroughly wet the spices, then cover the mix with a grape leaf. The grape leaves will help keep the spices at the bottom where they won't get skimmed off during the fermentation process, and they help keep your pickles crisp by releasing tannins during the fermentation process.If you don't have grape leaves, the bay leaves will also aid in keeping things crisp. You can also substitute oak leaves, loose tea, and I'm sure there are other options as well, but you'll have to figure out how much of what to use.
Stuff all your cukes into the jars packed tightly. Use a second grape leaf to cover the cucumbers, tuck it in around the edges. If you have a fermenting weights, place them on top of the leaf to hold the contents in place. I love my glass discs for this, easy to clean and fit perfect in the jars.
Pour brine into the jars making sure everything is completely covered by the brine, leaving about an inch of head space. If you have any live culture Kombucha or whey skimmed from live culture yogurt, add it now to kickstart fermentation. I don't know that it makes it difference, really, but its what I do, and they come out great so I'm not going to start experimenting now.
Install your fermentation lid according to manufacturer instructions. If using a regular lid, tighten it snuggly.
Place your jars somewhere out of direct sunlight where the temperature is in the mid to high 70s. If your house is warmer, it will ferment more quickly, and it will take longer if it's colder.
If you're using a standard lid and not a an air-lock type, you need to release the pressure every day by twisting the lid open and then closing it again.
After three days, fermentation should be in full swing. You should check your jars every day now if scum collects on the surface skim it off. You may need carefully remove the weight and wash the scum off. Scum is not mold, its the by product of the yeasts and fungi that make fermentation possible. If you choose not to skim, your brine may get cloudy.
On day 7 check your pickles for flavor and texture. When they're done, removing the weight, the top grape leaf and replace the fermenting lid with a regular lid. Store in the refrigerator only. Pickles will last for at least 6 months... assuming you don't eat them first.