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PdfCrinkle cut or spear cut all your cukes. Make sure to cut off and discard blossom end.
Crush and peel garlic - Do not chop.
Place empty fermentation jar on scale and note weight in grams.
Layer in cukes, garlic and bay leaves and fill container to within an inch of the top. Add vinegar.
Fill container with water to cover cukes and weigh with scale set to grams. Subtract weight of empty jar from this weight to get the Fermentation Weight.
Multiply Fermentation Weight by 0.035. This is the amount of salt you need - in grams. 1 tsp of Old Bay equals .5g of salt. Adjust required salt with Old Bay to taste. I use 4 tsp per quart jar.
Pour water out of fermentation container into a bowl and mix in salt and Old Bay. Stir until dissolved. Nuke for a minute or so to help dissolve salt.
Return brine to fermentation container. Place fermenting weight on cukes to hold below the brine and cap with a fermentation lid or cloth.
Set on a counter at room temp. out of direct sunlight for 2 weeks. They should be tart and a little sour and quite delicious! Store them in the fridge where they will last for 4 months. (Ha Ha Ha!!! They'll be eaten LONG before then!!!)