Lactic Fermented Pickles

These delicious pickles are super-simple to make. Made properly they can be crunchy, sour, flavorful. And if you are not planning on reusing the brine, you can add all kinds of flavoring to them too such as dill.
Note it is better if you use a spacer though I didn't here.
Recipe
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Brine: for every 500ml (or 1 pt) of water ,add 1T (6g salt)
Cucumbers. Here I used baby cucumbers. You can use other pickling cucumbers.
You may need culture.
Optionally you can add spices like garlic, dill, mustard seeds, etc.
You will want some sort of spacer, such as a very small bag filled with water, or just some plastic wrap put into the top and filled with brine.
Cut cucumbers so they fit into the jar with some room above. Add the brine, then the spacer.
Put the lids on loose and let sit in a cool place for a few days (may take a week or more if too cold though).
Enjoy!
I usually store these in the fridge just because they will keep much longer there.