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Wash the cucumbers well and slice the blossom end off every one, that end has an enzyme that softens pickles.
Make the brine in a separate jar, dissolve the salt in the water at 4.5%, add the spices and honey.
Build the gallon jar in layers, garlic, dill, celery, cucumbers, and repeat, packed snug.
Pour the brine over so everything's under the liquid, lay bay leaves on top, and cap it.
Leave at room temperature for 7 days until it's sour all the way through, then refrigerate.