Pickled cucumbers with garlic and dill in jars for winter

Crispy cucumbers from a barrel. Lazy recipe. Pickled cucumbers are associated by many with a friendly feast, where they harmoniously coexist with hot potatoes in uniforms, with thin slices of lard, lightly salted herring and cold, "misted" first, after a glass of which, the cucumber from the barrel crunches like snow in Epiphany frosts. But what if there is no oak barrel in the house for leavening cucumbers, or a cellar for storing them? I propose a recipe according to which cucumbers in an ordinary jar will turn out fragrant, crispy and "barrel". The secret is... water. It should be raw, and very cold (ideally, the key one). The brine after the starter will become somewhat cloudy. But it's so natural and right for cucumbers "from the barrel".