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Make the brine by combining the salt and water in a pitcher or jar and stir well to dissolve the salt. You can heat the water to help dissolve the salt, but you must return the brine to room temperature
Divide the dill flowers, garlic, and spices into two 1-quart jars.
Trim the ends of the cucumbers and cut them into spears (or halves if they are on the small side). Place the cucumbers into the two 1-quart jars with the herbs and spices, filling them as much as you can.
Fill the jars with the saltwater brine, leaving an inch of headspace.
Place a fermentation weight over the vegetables to keep them under the brine. Cap the jars with fermentation lids.
Place the jars in a cool place out of direct sunlight. Check them every few days to see how they’re progressing.
The pickles will be finished when they're paler green in color and a bit softer, but not mushy - this usually takes about 3-6 days. Give them a taste to be sure they're to your preference. If not, ferment a bit longer.
Once the fermented cucumber pickles are done fermenting, take off the airlock cap, close with a regular lid, and store in the refrigerator. They will last many months or even up to a year in the refrigerator.