In a large bowl, combine 1 quart (1 liter) cold water with the 1/4 cup salt, stirring to dissolve the salt. Meanwhile, wash cucumbers, then trim off the flower-end (opposite of the stem) using a paring knife. Place cucumbers in cold saltwater bath. Let stand while you prepare the spice mixture.
In a small bowl, stir together 2 tablespoons mustard seeds. Measure out 1 tablespoon pickling spice blend and reserve the rest for a future batch.
Wash a glass canning jar with warm soapy water and rinse well. Pack the dill, 1 tablespoon pickling spice, and remaining 1 tablespoon mustard seed into the jar, pressing firmly into the bottom.
In a medium bowl, stir together remaining 2 tablespoons salt with 1 quart cold water until salt is dissolved. Drain cucumbers and pack into the jar. Pour saltwater brine over cucumbers until covered. Close jar, fitting it with a Pickle Pipe or other airlock system for mason jars.
Place a weight on vegetables to keep them submerged. Top jar with lid and airlock. Leave the container out on a countertop or table so you check the fermentation process. Allow the batch to sit at room temperature for at least four days.
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