Cucumbers I've always "malooly" in liter jars. Cucumbers do not need to weigh - how much will go down so much and put. Pre-cucumbers I wash and soaked in water. Take water at room temperature. Leave cucumbers in water for about 2 hours.

Fennel and garlic are not cut very finely. Put cucumbers, dill and garlic in jars. Then add the salt. Of salt in one quart jar take a tablespoon (no slides).

Left pour boiling water, cover and several times to turn the jar so the salt has dissolved. Then remove the lid and leave on the table for a day. We eat these pickles the next day. They always turn out very crispy. Through the day the jars need to go in the fridge (if something left). Bon appetit!