Place pickling spice, dill seeds, bay leaf, and garlic in a 1-quart jar. Cut the cucumber into pieces, discarding ends, and place in jar.

Combine salt and water and stir to dissolve. Pour over cucumbers, ensuring cucumbers are completely submerged.

Place lid on the jar and let ferment at room temperature, for 8 to 10 days. Loosen lid to release the build-up of carbon dioxide, as needed.

Place in refrigerator to stop fermentation.