Ingredients:

6 cups water (use distilled bottled water)

1/4 cup kosher salt (use only kosher salt)

2 tablespoons white vinegar

2 lbs small cucumbers, thoroughly scrubbed

1/3 to 1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)

8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)

8 whole black peppercorns

Directions:

1. 1. Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water. Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
2. 2. Remove from heat; cool to room temperature. Slice cucumbers lengthwise into quarters, or spears.
3. 3. Pack the cucumbers and the remaining ingredients into the scrubbed and clean 2-quart (2 litre) glass jar, and pour the brine (water/salt/vinegar mixture) over them, covering the cucumbers completely.
4. 4. Store, covered in the the refrigerator. The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be. The pickles will keep, when refrigerated, for months (if they last that long!).

Bon Appetit!