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jkaplinsky
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Wash cucumbers and slice however you like- spears, rounds, or halves. (Remove the blossom end!)
Pack them into a clean jar with your spices and leaf.
Mix your brine and pour over the cucumbers until fully submerged.
Add a fermentation weight to keep them under the brine.
Top with an airlock lid, or a regular lid loosened slightly to let gases escape.
Ferment at room temp for 5- 7 days, tasting around day 4. (Warmer temps = faster fermentation)
Once they taste right to you, seal with a regular lid and move to the fridge. Enjoy for months!