These are so yummy! I like them as much as any pickle I have ever had. I originally had an enormous Armenian cucumber (about 2′ x 4″) to pickle so I shredded it and tried it that way. I liked it so much I keep doing it that way.
8 cups shredded cucumber 8 large cloves of garlic 8-10 stems of fresh dill from my garden including the yellow flowers Water to cover with 3 TBs salt to 1 quart water ratio Put it in jars and cover with a lid or I have a pickling crock with a water seal that I like to use. Leave it out on the counter for about a week or until you like the taste, then put in your cellar, a cool (50-60°) place, or in your refrigerator. It will last a very long time.
For more information see “The Art of Fermentation” by Sandor Ellix Katz or any other fine book or website on fermenting.