Wash the cucumbers. Cut off the blossom end of each cucumber. Slice the cucumbers into rounds or wedges or leave them whole. Push sprigs of fresh dill down into the bottom of each quart size jar. Add the garlic cloves, pickling spices and red pepper flakes if using.
Mix the pickling salt and cool filtered water until the salt completely dissolves. Pack the cucumbers into each jar. Pour the brine into the jar up to the the neck of the jar. Do not overfill. Place a fermenting weight on top to hold the cucumbers under the fermenting brine.
Place a fermentation lid on top of each jar or cover the top of the jar with a piece of cheesecloth if you do not have a fermenting lid. Place the jar in a cool, dark area out of direct sunlight and let it sit at room temperature while the fermentation process begins.