pickles *raw

3-4 lbs unwaxed cucumbers
6 Tb sea salt
3-4 Tb dill (fresh, dried or seeds)
2-3 garlic cloves
1 pinch black peppercorns

1.  Wash & cut the cucumbers into spears, or leave whole if small.
2.  Dissolve salt in 1/2 gallon of water to create a brine*.  Stir until salt is dissolved.
3.  Place at the bottom of a crock or bucket = dill, garlic, & black peppercorns.  Next place the cucumbers on top.
4.  Pour the brine over the cucumbers, and place a plate on top weighted down with a jar filled with water.  If the cucumbers are not completely covered in the brine, add more.
5.  Cover the container with a cloth to keep out dust and flies.
6.  Check the cucumbers daily.  Don't worry if mold forms, just scrape it away and place a clean plate on top.  Taste the pickles after a few days.
7.  When the cucumbers are soured enough, transfer them to the refrigerator.  Depending on the temperature, the fermentation process will take anywhere from 1-4 weeks.

*The brining process above can be done with just about any vegetable other than tomatoes (which are technically a fruit).