Scrub the cucumbers and pack into a 2-gallon crock or pail. (May also use 4 half-gallon jars, two 1-gallon jars or a combination of jars that equals 2 gallons)
Divide the dill and basil blossoms, dill seed, fresh garlic, and bay leaves among the crocks or jars.
Using a saucepan on top of the stove, make brine by dissolving the salt in the water and vinegar. Pour the brine over the cucumbers, making sure that they are completely covered. If needed, weight down the top with a heavy rock or plate.
Refrigerate the pickles for about one month and then taste one for flavor. Keep refrigerated until ready to serve. These pickles keep extremely well, for a year or longer.