Wash cukes (whole) and place in a wide mouth canning jar (quart or larger). If using asparagus, steam in boiling water for 30 seconds to soften first. Place garlic, dill, and salt in a jar. Add water to cover the cucumbers or asparagus completely. The top of the liquid should be at least 1 inch below the top of the jar. Screw lid on tightly and keep at room temperature for at least 3 days before transferring to cold storage/fridge.
Variation: using sliced or spears of cucumber proceed with recipe but only allow to ferment for a max of 2 days prior to cold storage.