Grow or buy Boston pickling cucumbers. I grew mine this year and what a difference it made just picking them from the vine and bringing them into my kitchen. Make sure they are fresh-picked.
Grab a clear jar. You can make these pickles in small batches or in a big gallon jar. That really just depends on what best serves your family.
Cut the blossom end of the cucumber off and wash thoroughly. You can then pack your jar with either whole, sliced, or spear cucumbers. Pack the jar tight. Add the garlic and spices.
Next, add the water and salt brine. Make sure it covers the cucumbers.
You will need some kind of weight to put on top. This will make sure the pickles stay underneath the brine so that mold doesn't develop. If you do see mold starting to develop on top, no worries, just scoop that part out. Add a little more water and just keep an eye on it and make sure the pickles stay below the brine.
Now, you'll need to cover the glass jar. I use these pickle tops which allows the fermentation to develop nicely.
Place the jar in a dark space or on the counter for 3-7 days. Just make sure the jar is out of direct sunlight. Check your jar each day. You'll start to see bubbles. That is completely normal and means your pickles are fermenting. The pickles will also start turning from bright green to dark green. Again, completely normal. The brine may become cloudy. Completely normal.
Store in the refrigerator for up to one year, if they last that long haha.