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Wash and trim both sides of the cucumbers, cut into uniform slices.
Chill in ice bath for 20 minutes.
Dissolve 2 tablespoons salt in 1 quart of water to make the brine.
Pack cucumbers, tea bag, dill, peppers and garlic into fermentation jar.
Pour brine over to cover.
Add fermentation weight. You want the packed cucumbers to be completely submerged when weighted.
Top with lid and airlock.
Let ferment for 3 days at room temperature out of direct sunlight, brine will turn from clear to cloudy.
Taste pickles after 3 days. If you want them to be more sour, leave for another 1-2 days before moving to the fridge.
Pickles are ready to eat immediately, but we like them even more after a week and will keep refrigerated for at least 2 months.