That's the key to real, deli style, kosher dills. Use fresh, crisp pickles for best results. Water, coarse kosher salt or pickling salt, garlic, pickling spices and dill combine with cucumbers to produce a brine. The brine is formed when the salt draws acid from the pickles and combines with the other ingredients. 12-20 days gives full sours.
Refrigeration stops the fermentation process.
You can taste them while they are fermenting and adjust spices. There is really no way to hurry them up. Double recipes as required. Just fill each jar you have until you run out of ingredients. An extra step that works but is not necessary.