Prepare the brine: Pour the water and salt into a pot, and heat on low until the salt dissolves and the brine is transparent. Set aside to cool to room temperature.

Slice the garlic head in half widthwise. 

Arrange the sterilized jar: Add half the dry spices to the bottom of the jar. Next, add half the cucumbers to fill the jar halfway. Add the remaining spices and the head of garlic. Add the remaining cucumbers and chilis. 

Pour the brine over the cucumbers, covering completely. Add the dill and greens (if using). Put a weight on top to make sure all ingredients are covered with brine, and close the jar. Write the date on the top. Place a plate under the jar. In the first few days of the fermentation process the brine tends to leak a little out of the jar (this is normal, so don’t worry about it). 

Let the cucumbers ferment at a cool temperature (out of direct sunlight) for 21 days. When it’s done, make sure there are no bubbles on top before opening the jar. If some bubbles remain, let ferment an additional day or two before opening.

After opening, the pickles will keep for 1 month in the refrigerator. If desired, drain them and put them in a closed box for a few days to retain a crunchy texture.