Rinse off any dirt from cucumbers and scrape off the flower end of the cucumbers to ensure there are no flowering parts (enzymes & molds can make pickles mushy). If using slicing cukes, slice into ¾″ thick pieces. Leave whole if using pickling (Kirby) variety.
Use two wide-mouth quart/liter sized jars, or a clean half-gallon or larger glass jar or ceramic crock. Add 2 garlic cloves, peppercorns and two dill sprigs or evenly divide among jars.
Add half of the cucumbers. Pack them as tightly as you can.
Crush 1 garlic clove and a few more dill sprigs to the jar.
If using, wash and peel horseradish and slice into 1" pieces.
Add grape or fig leaf to jar.
Add remaining cucumbers, garlic cloves, horseradish and last few dill sprigs.
Mix Brine: Add salt into filtered water. Stir until salt dissolves.
If using, add pickle brine or whey from a previous batch to container.
Place a lid or plate that is slightly smaller than the diameter of the container on top of cukes. Add a weight like a jar or wine bottle filled with water. OR, If using a small batch fermentation kit, add the weight(s) to the jar.
Slowly pour brine into jar until there’s enough to cover the contents.
Cover container with a tea towel or clean dishcloth to keep dust and flies out, and secure with twist ties or a rubber band. OR if using small batch fermentation kit, apply the fermentation lid per the instructions.