Aha! I found it. I haven't made these but I copied it word for word from somewhere. If anyone tries these and they are really that good, please let me know.

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Claussen type pickles

Claussen are a fermented type pickle.
Fermented Dill Pickles � Refrigerated "Clausen" Type

I don't remember where I got this recipe but they are wonderful.....

1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water

In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower
heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and
add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.

Fermentation sequence
1. Clear brine � no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine � no gas formation, 5 to 6 days

Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.

To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process
in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars
stand for 12 hours. Label and date. Store in a dark, cool area.