nstructions: Wash cucumbers. Remove the stem and blossom end by cutting a thin slice off of each end. Layer 3 heads of dill, 5 halves of garlic, and 1/2 of the jalapeno pepper slice in the bottom of the jar. Pack in cucumbers until the jar is half full. Add remaining dill, garlic, and jalapeno. Contine to pack in cucumbers until the jar is filled with an inch of the rim. Add pickling spice. Combine the salt and water together. Stir until dissolved. Pour over cucumbers. Use weight to hold the cucumber under the brine. Cover with fermenting lid or a cloth.

Fermenting: Set the jar on a plate. It you do not have a fermenting lock on the jar, the brine can bubble out of the jar. Ferment for 7-10 days. When fermentation is complete, store the pickles in the refridgerator