The so-called "kosher" pickle is not necessarily kosher in the sense that it complies with Jewish food laws. It is called kosher because of its flavor profile made popular by New York’s Jewish pickle makers, known for their natural salt-brined pickles heavily seasoned with dill and garlic. So any pickle that is seasoned in the same fashion is referred to as a kosher dill.
Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)
Enough pickling cucumbers to fill a ½-gallon jar
Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water.
In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
Pack half of your cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine.
Tightly cap the jar and ferment at room temperature for 3-5 days. Alternatively, place in a root cellar or cool basement for up to two weeks.
The brine should turn cloudy and bubbly, and the pickles should taste sour when done. The warmer the fermenting temperature, the shorter the fermentation time, though a cooler fermentation temperature is desirable (less than 80°F).
Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.