The secret of the great success of the original pickles was gyrations. In my Great Grandpa Joe's Brooklyn apartment the pickles in jars were stored on a shelf by a window, and when the Brooklyn L train rode by every half hour, the motion would agitate the pickles. I actually never ate them, being too young, but they were ledgendary among the cousins. I have preserved the Jewish, Brooklyn intention, and given it my own modern twist in that they are raw and probiotic rich.
Layer 1/4” of salt on the bottom of the jar. Add your spices, then the cucumbers. You can really jam them into the jar. If there is space, feel free to add another veggie such as radish or carrots. Add more salt to the top, and fill with filtered water until the top of the jar is full. Seal the lid and keep in the fridge. Enjoy in 2-3 days. I add more cucumbers and drink the juice as I go along. If you add more water, add more salt. Oy, it's yummy!