How to make
Wash the cucumbers and arrange them in a large, wide-mouthed jar. Between them, put peeled garlic cloves and the dill including the inflorescences. Dissolve 40 g of sea salt per liter of water.
Pour the cucumbers, tightly close the jar and leave it in a place, where there is light. No direct sunlight is needed. After a day, the water becomes cloudy from the lactic acid fermentation, that has started.
After a few days it clears up, so then you can see what's in the jar. They are ready in about 10 days. If you want them to be done quicker, cut the cucumbers.
In the jar you can add leaves and twigs of morello cherry or quince. Since they are for quick consumption, I didn't think it was necessary.
