3 cups water
3 cups white vinegar
1/3 cup kosher salt
Dill flowers and leaves
10 Medium sized pickling cucumbers
8-10 garlic cloves
8 pepper corns
Add water, vinegar, salt and pepper corns to a pot and bring to a boil.
Slice cucumbers in half and alternate with layers of dill in a heat safe glass container. Place garlic cloves randomly throughout. Add boiled liquid to top and cover with a lid. Leave at room temperature overnight, then put into the refrigerator. It will be ready within a week.