Sterilize the jar and lid, then set aside. Scrub the cucumbers, peel the garlic, and gently wash the dill.

Add the mustard seeds, garlic, and dill to the clean jar. Tightly pack the cucumbers in the jar. Dissolve the salt in water then pour into the jar. Make sure to leave a ¼-inch gap from the top of the jar.

Cover the jar loosely with the lid and store at room temperature (70F-75F) on a tray. The lid needs to be loose to allow the gases produced in the fermentation process to escape.

Depending on your taste preferences, the polish pickles are ready to eat in 1-3 weeks. Once the brine turns murky and cloudy, they are ready. At this point, the lid should be completely sealed then stored in the refrigerator for 4-6 months.