Countertop Garlic Dill Pickles

I <3 me some pickles, but I'm a very picky pickle person :)  I like garlic dill pickles, kosher dills, and most of all new pickles as long as they are crisp.  Wimpy soggy pickles-NO way!  I found this great recipe to make my garlic dill pickles, and they require no vinegar and no canning--just a week of my patience.  :)

• 10-15 cucumbers for pickling (Kirby or marked "pickling cucumbers" work best-look for narrower dark green ones with little/no yellow and lots of warts)-must be firm!
• 1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
• 4-6 large cloves of garlic, flattened
• 1/3-cup coarse kosher salt or pickling salt  (I used kosher salt b/c I already had it, and they came out perfectly)
• 5 teaspoons pickling spice
• 2 large bay leaves

1. Layer the cucumbers and dill heads with garlic in a large NON-METAL container (think earthenware, ceramic dutch oven, glass, or even plastic tupperware)
2. Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can (I didn't because I feel we have good clean water here and I like the taste of it)
3. Cover with cheesecloth
4. Weigh down the pickles with a plate and large Ziploc bag 1/2 full of water
5. Cover with a clean tea towel, and store at room temperate somewhere out of the way (I put an extra towel under the container just in case anything dripped)
6. Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and baggie of water and replace them
7. Check after another 72 hours and see if they are done enough for you
8. If so, pack into sterile jars and cover with the brine
9. Store in the refrigerator to slow the fermentation process

Note: These are great gifts if your family and friends like pickles!