Place pickling spices into the bottom of a quart-sized jar.
Place a tea bag, if using, into the bottom of the jar.
Add cucumber spears to the jar, packing tightly.
Insert a bay leaf (or leaves), if using, down the side of the jar to be parallel with the cucumber spears. (See video.)
Mix salt with a small amount of water and pour into the jar.
Pour additional water into the jar to make sure that cucumbers are completely covered.
Place jelly jar or glass fermentation weight on top of cucumbers.
Place lid or pickle pipe and canning ring on the jar. Tighten the lid or canning ring.
Place the jar in a warm place that averages between 72 - 78°F.
If using only a lid on the jar, release the lid daily and retighten. This will release some of the carbon dioxide gas that is produced by the fermentation process and prevent your jar from breaking. (Using a pickle pipe will help you skip needing to release the lid daily.)
After a few days, check the texture of the cucumbers. If they are to your liking, you can remove the weight, put a lid on the jar ,and refrigerate your cucumbers. If they have not reached a satisfactory texture, continue to allow them to ferment. By 7 days, remove the weight, put a lid on the jar, and refrigerate your cucumbers.
Note, after 7 days of fermentation, the cucumbers, which are now lacto-fermented pickles, will taste salty. Over the next few weeks during refrigeration, the pickles will absorb more of the brine, increasing their flavor, and the brine will become less salty.
Lacto-fermented pickles will stay fresh, refrigerated, for approximately 6 months.