Place a bed of dill along the bottom of the crock.
Sprinkle the mixed spices on top of the dill.
Sprinkle the fresh garlic on top of the dill and mixed spices.
Place the cucumbers flat on top of the above.
Place dry bay leaves on top of the cucumbers in the below pattern, so that all cucumbers are touching at least one bay leaf.
Repeat the above process until the last layer of bay leaves is at the top of the crock, leaving two inches for the weights and a little air.Place the weights on top of the pickles and pour in the brine (making more as needed) to cover to about a 1/4 inch above the weights. Place the lid on the crock.
Let the crock sit for a couple of hours.
Place the crock in a “coolish” place where the ambient temperature is consistently not too warm or cool (~ between 65 degrees and 75 degrees Fahrenheit).
Fill the lip of the crock with some water to create the seal and check the water level every day; add water if/as necessary. If the water should suddenly disappear, this is natural and not a problem - the fermentation causes gas pressure fluctuations that will cause the water level to “breathe”. When no water is showing, simply add water (not too much) to maintain a clear, but minimal seal. The reason for this is that when the gas pressure changes, the water that was drawn into the inside of the lip of the crock will be pushed back out.