I have done this before and I love them. The recipe is in Wild Fermentation by Sandor Katz.
You just take fresh cucumbers, garlic, dill seeds, grape leaves, and salted water. Put the grape leaves, garlic and dill seeds in the bottom of a crock or bucket, or like I do, a glass jar. Then add the washed cucumbers with the ends cut off.
Add the brine, cover with a cloth and let sit in a cool place several days, tasting and checking for mold on top. Keep cucumbers covered with the brine. These are amazingly good. My whole family loves them. I hope you all try this.
I will be making sour kraut soon too. And some beet kvass when my beets are ready.
Is anyone else doing any fermenting?