Wash and cut the cucumbers into 1/4″ slices. Place tightly in a clean, quart-sized Mason jar.
Add in the salt, red pepper flakes, peppercorns, garlic, and dill.
Drizzle in that delicious whey.
Top off each jar with filtered water, making sure to leave 1″ of headspace at the top of each jar. Also make sure that all of the cucumbers are submerged beneath the water line. If it’s above the water, it will spoil.
Put lids tightly on the tops of the jars.
Let the jars remain at room temperature for 2-3 days. If the lid of the jar will not dent-in when pushed with your finger, gently lift the lid barely and allow the ferment to ‘burp’. This will help to release any build up gases in the jar.
After the fermentation period, transfer the pickles to cold storage (65 degrees of below). I just keep ours in the fridge.