1 Make the pickles in a glass, enamel, or glazed ceramic container that can hold at least 1 gallon. 2 Add water and salt to the container and mix until the salt is completely dissolved. And the vinegar and spices. Mix the solution again. Add the garlic and dill to the brine.3 Wash the fresh cucumbers thoroughly in cold running water to remove the dirt. Cut off the end tips. Cut into halves or quarters for better brine penetration. Leave smaller cucumbers whole. 4 Add the cucumbers to the brine. The cucumbers may float, so you should put a glass or ceramic plate on top of them to hold them under the brine. They must be covered with brine to keep from spoiling. 5 Keep at room temperature for 2 to 3 hours, then refrigerate to keep for longer periods.