Step 1: Wash the cucumbers thoroughly in cold water. Trim 1/16th of an inch off the blossom end of each cucumber to remove enzymes that can cause softening.
Step 2: In a large pitcher, whisk together the filtered water and pickling salt until the salt is completely dissolved to create your brine.
Step 3: Sterilize two quart-sized glass jars. Place 2 cloves of garlic and 2 heads of dill in the bottom of each jar.
Step 4: Pack the cucumbers into the jars tightly, leaving about an inch of headspace at the top. Tuck the remaining garlic and dill between the cucumbers.
Step 5: Pour the brine over the cucumbers until they are completely covered. If the cucumbers float, use a small fermentation weight to keep them submerged.
Step 6: Seal the jars with lids and place them in a location that gets direct sunlight for the majority of the day.
Step 7: Leave the jars in the sun for 2 to 4 days. Shake them gently once a day. When the brine becomes slightly cloudy and the pickles taste tangy, they are done.
Step 8: Move the jars to the refrigerator. Allow them to chill for at least 6 hours before eating for the best texture.