1. Wash the cucumbers, trim both ends and slit them lengthwise.
2. Layer the cucumbers with the garlic and dill in a large jar.
3. Boil the water with the salt, then let it cool to lukewarm.
4. Pour the brine over the cucumbers to cover them.
5. Place a slice of bread on top to start the fermentation.
6. Cover with cheesecloth and ferment in a warm, sunny spot for 3-4 days.
7. Once soured, strain and store in the fridge.
Tip: The warmer the weather, the faster it ferments.
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