Method

Here is how I started the process:
1) I washed the mason jars to make sure there was nothing lurking around that would mess with my fermentation
2) I washed the cucumbers to make sure nothing was lurking around on them either
3) I sliced the cucumbers and packed them into the jar about half way
4) I then added 1 TBS of pickling spices and 2 cloves of garlic (peeled, with ends cut off and mashed to release the flavor)
5) I covered this with fresh dill and filled the rest of the jar with more sliced cucumbers
6) I put the pot on the stove and poured in the distilled water to heat up
7) Then I added 6 TBS of salt and waited for it to dissolve
8) When the salt dissolved, I added 1 1/3 cups of the brine into the jars and topped them off with more distilled water until everything was submerged
9) I closed the jar and shook it, to make sure that everything moved and mixed
10) I put the jar in a dark cool place and will burp in a week

Here are pictures of the jar full of ingredients before and after the brine