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PdfWash and slice cucumbers evenly. Thinly slice leeks.
In a sanitized glass jar, place dill at the bottom, then alternate layers of cucumbers, leeks, and celery seeds.
Dissolve salt and Swerve in cooled boiled water. If using, add active culture.
Pour brine over the cucumbers, ensuring they are fully submerged. Seal the jar loosely and let ferment at room temperature for 5-7 days.
Once fermented, refrigerate and enjoy crisp, probiotic-rich pickles that won't trigger acid reflux.