Slice 1/4 to 1/2 inch (1/2 to 1 cm) from each end of the cucumbers.
Carefully cut a slit down the length of a cucumber, starting and ending the cut 1/2 inch (1 cm) from both ends, so as to keep the ends intact.
Turn the cucumber 1/4 (90 degrees) and repeat the same slit, careful not to cut all the way to the ends. Repeat 2 cuts per cucumber.
Peel garlic and add to clean quart/liter jar. Add mustard seeds, dill sprigs (stems and all), and fruit leaf.
Dissolve salt into 2 cups (1/2 liter) filtered water to make a 4% brine.
Add cucumbers to jar, packing tightly.
Pour brine until it completely covers the cucumbers.
Add the bread slice on top of the contents so it fits in the jar.
Add a cover such as a bowl or plate to create a seal so flies cannot get into the jar.
Leave in a warm, sunny spot for 4 days.
Remove bread (which is now soggy) and add to compost.
Add lid and move jar to refrigerator for storage. Keeps up to 2 months in fridge.