Fermented pickle question
I'm fermenting some cucumbers for the first time using an approved recipe for fermented dill pickles. I have enough cucumbers for another batch and I was wondering if I could slice them instead of fermenting them whole? Is there any scientific reason for leaving them whole? I can't find an answer on an internet search and was wondering if the experts here know if it's possible without compromising the finished product. I ask because I'm limited in adequate containers but have some large glass jars that would be perfect for slices but maybe not as roomy for whole cucumbers. I plan to can them when they are done.