Pack the jar with vegetables

• Cut the leftover cucumbers into spears, or leave them whole if you prefer.
• Pack them tightly into the jar.
• Add the jalapeños, whole garlic cloves and fresh dill, pressing everything in nice and tight.

Make the brine

• Add the kosher salt and the white distilled vinegar to the jar.
• For salt-only pickles, skip the vinegar and add an extra half tablespoon of salt.
• Fill the rest of the jar with filtered water all the way to the top.

Seal and shake

• Seal the jar nice and tight.
• Give it a good shake to dissolve the salt.

Ferment on the counter

• Leave the jar on the counter so the vegetables ferment.
• After that, move the jar to the refrigerator to keep the pickles cold and crisp.