Artisanal spiced dill pickles

Wash the pickling cucumbers really well.

Put some fresh dill in the bottom of a 1-liter heatproof jar with two pieces of garlic and a few thin slices of ginger.

In a small saucepan combine 1 tsp chili flakes, 1 bay leaf, 1/4 tsp cloves, 1 cinnamon stick, 1 tsp coriander seeds, 1 tsp mustard seeds, 3 crushed cardamom pods and 2 tsp peppercorns.

Toast the spices over medium heat 3 to 4 minutes, then turn off the heat and set aside.

Put the cucumbers in the jar and add the toasted spices.

In the saucepan bring 2 cups filtered water with 1 1/2 tsp salt to a boil, stirring to dissolve the salt.

Pour the hot water into the jar, top with more fresh dill and a little more water, and close the lid loosely so air can escape.

Leave at room temperature 3 to 7 days, then refrigerate to slow the fermentation and eat within another week or two; not shelf stable.