Make dill pickles by cleaning cucumbers and snipping off the blossom end. Place the cucumbers and spices in a crock, cover in brine, and add a plastic bag filled with water over the top of the cucumbers to keep them submerged. Allow them to ferment until bubbles stop forming.
Make the brine by dissolving 1/2 cup of salt in a gallon of filtered water. Place a tablespoon each of black peppercorns and red pepper flakes in the bottom of the crock along with 3 cloves of garlic, a teaspoon of dill seed and a large bunch of dill. Pack 3 pounds of pickling cucumbers in the bottom of the crock, and pour the brine mixture over the top. Add the bag of water to keep the pickles submerged.
After three days, check for signs of fermentation, including bubbles rising to the top of the crock. Once this begins, skim any scum from the top daily.
The fermentation process normally stops after six to seven days. At the end of fermentation process, the bubbles should stop rising, and the pickles should taste sour.
Store the finished pickles in the refrigerator for up to six months. Discard the pickles if they become soft or have a foul odor, indicating spoilage.