Pickles are simply fermented cucumbers. Fermentation is the process of allowing bacteria to grow on the cucumbers. This bacteria does not harm the cucumber, it merely digests the cucumber’s sugar and converts it into lactic acid. This changes the flavor of the cucumber and produces the sour taste that is characteristic of pickles. Due to the high lactic acid content, the pickles have an indefinite shelf life, even when left unrefrigerated for long periods of time.
Fill a 1-quart jar with water and place the jar on top of the plate. If you don't have a 1-quart jar, any weight will work. The plate serves the function of holding down the cucumbers to ensure that they stay submerged. If the cucumbers do not remain submerged, they will rot. Make sure that whatever weight you use is strong enough to keep the plate or the cucumbers from floating.
Remove the garlic for plain dill pickles.