Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food," .

Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70 F and 75 F for about 3 to 4 weeks while fermenting.

Temperatures of 55 to 65 F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80 F, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold.

Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.

Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace.

Adjust lids and process as recommended in

Processing: Process Raw, Pints, boiling-water canner, 0 - 1,000 ft - 10 minutes.

Altitude-adjusted processing table: Table 1. Recommended process time for Dill Pickles in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Raw - Pints - 10 min - 15 - 20 / Quarts - 15 - 20 - 25