Kirby cucumbers settle into a fermentation crock layered with garlic, black peppercorns, mustard seed, and fresh dill, then a simple sea salt brine submerges everything for a slow, tangy transformation.
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Combine salt and water in pitcher and stir until the salt has dissolved.
Rinse cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place half peppercorns, garlic, mustard seed, and fresh dill into clean half-gallon fermentation jar or crock. Add cucumbers to crock on top of aromatics. Add the remainder of peppercorns, seeds, garlic, and dill. Pour brine mixture over cucumbers to cover them completely.
If using crock or jar without airlock lid, pour remaining water into 1-gallon zip-top plastic bag and seal. Place bag on top of pickles ensuring all of them are completely submerged in brine. Store in cool, dry place, OR if using a fermentation jar, fill airlock and secure lid.
Check every day. Fermentation has begun if you see bubbles rising to top of crock. Skim off any scum that forms. If scum forms on plastic bag, rinse it off and return to top of crock.
Fermentation is complete when pickles taste sour and bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in refrigerator for 3 days, skimming daily or as needed.
Store for up to 2 months in refrigerator.
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