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Rinse cucumbers. Disolve seas salt in 1/2 gallon water. Stir until salt is thorouly disolved. Clean the crock, then place at the bottom dill,garlic, fresh leaves and pinch of black peppercorns.
Place cucumbers in crock. Pour brne over cucmbers, pace the clean plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn't cover the plate, add more brine mixed at the same ratio. Cover the crock with a cloth to keep out dust and store it in a cool place.
Check the crock every day. Skim any mold from the surface, but don't worry if you can't get it all. Taste the pickles after a few days. Enjoy the pickles as they continue to ferment. Continue to check the crock every day. After 1-4 weeks the pickles will be fully sour. Continut to enjoy them, moving them to the fridge to slow down fermentation.
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