Feel free to add some fresh chopped dill or other pickling ingredients. I just wanted to show the fastest and simplest way to pack your fridge with pickles. I also add 1 teaspoon of honey to my pickles, and this is optional; I like my pickles to have a slightly sweet, relish-like taste to them. To keep it pure, you may want to use distilled water or water that is not chlorinated to lacto-ferment your pickles. Either way, they taste great!
Slice the pickles. I slice them about 1/4 inch (.635 cm) thick.
Divide the pickles and remaining ingredients between 2 quart-size jars, or jars that will fit the pickles with some room to spare.
Shake the jars to distribute the salt and vinegar mix. The liquid will be quite low, but give it a few hours while the salt extracts more water from the cucumbers.
Place the jars in the refrigerator. Shake the jars after an hour to keep the brine working evenly.
The pickles will be ready after a few hours, but overnight will get you a full-on pickle.