This pickle is a cross between a fermented and a brined pickle. The pickles are left to lacto-ferment for 24 hours before being spiced, covered in cold vinegar, sealed, and put in the fridge to cure and ferment slowly for a little longer. It's a happy medium between the various pickling methods available. They're pretty tasty, too.
You can flavour them with anything you want and they make a pretty nice dill pickle with some added dill.
Here's the recipe:
Cold Salted Cucumber Pickles
800 g (1 3/4 lb) pickling cucumbers
315 ml (1 1/3 C) sea salt
apple cider vinegar to fill jar
1 tsp pickling spice
1/2 tsp peppercorns
1/4 c sliced red onion
2 cloves garlic
Edit: These are some pretty pickled pickles. The basic recipe is intensely salty and vinegary. (Put it in a potato salad!) For a more mellow pickle, try adding some water to thin the vinegar and a tsp of sugar to soften the flavours. (Thanks gen81465!)
Images: Spiced and packed pickles ready to cure for a few weeks