Wash your fresh pickling cucumbers under cool running water, pat dry, and trim off both ends.

In a saucepan, bring 4 cups of spring water to a boil. Add the salt and stir until dissolved. Remove from heat and let cool.

Layer the bottom of a clean quart-sized glass jar with dill flowers and firmly pack the cucumbers in.

Pour the cooled brine over the cucumbers, ensuring they are submerged.

Loosely cap the jar and place it in a cool, dark spot at room temperature for about 5 days.

Once fermented, tighten the lid and refrigerate your pickles.