Lacto-fermented Pickles

Lacto-fermented Pickles

4 large pickling cucumbers (only because this is what fit - if using baby cukes you may need more)
3 cloves of garlic, crushed, not peeled
2 bay leaves
1/2 t. celery seed
1/2 t. dill seed
1 quart of water
1 1/2 T. kosher salt

Sterilize the jar
Wash the cucumbers
Add spices to the jar
Mix together water and salt until salt is completely dissolved (this is your brine)
Pour brine over cucumbers and herbs
Use pickle weights to hold down the cucumbers
Loosely cover jar with wax paper and a ring or rubber band
Let sit in a warm (not hot) dark place
After 4 days you can cut off small pieces of pickle to taste. When it tastes pickle-y enough you can put it in the refrigerator. This will slow down but not completely stop the fermentation process

from:
http://grainsandmore.blogspot.com/2010/06/lacto-fermented-pickles.html