Gather the ingredients together. Use small cucumbers that are slightly under-ripe, dark green and firm. If they have spikes, brush them gently to get rid of them. Trim off the ends.

Prepare the brine. In a big pot, place water and salt and bring to a boil. Rule: For each quart of water, you need 2 tablespoons of salt. Make sure the salt dissolves completely in the water. When the water starts boiling, remove the pot from the heat and let it cool.

Start adding cucumbers, leaving at least 2 inches of headspace from the rim of the jar. Add more garlic cloves and onions. Place a bunch of dill over the cucumbers.

Pour the brine over the cucumbers and make sure everything is submerged in it.

Cut the ends of the dill blossoms and use them as little sticks on top of the jar, to keep the vegetables inside the brine.

Cover the jars with a little plate and place them outside in warm temperatures.

During the earliest stages of fermentation carbon dioxide is released. You will notice the liquid will start bubbling, which is a good sign. In case you seal the jars with the lid, check them once or twice a day to see if the lids are building up pressure. Very quickly and carefully “burp” your jar by slightly unscrewing the lid, allowing a bit of gas to escape, and screwing it back on quickly. If you just cover the jar with a plate, you don't need to do that, just make sure nothing gets inside the jar.

As soon as you are pleased with the texture and taste of the cucumbers, place the jars inside the refrigerator and consume them in the next two weeks.

Serve them with grilled or roasted meats, sausages, burgers, potatoes, stews, soups etc.