Easy Garlic Dill Refrigerator Pickles
2 pounds pickling cucumbers
6 cups water
1⁄4 cup kosher salt
2 tablespoons white vinegar
1⁄2 cup chopped fresh dill
8 large fresh garlic cloves
8 whole black peppercorns
2- quart glass jar with lid
Scrub cucumbers in warm water, then slice. Coarsely chop the garlic and dill. Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat. Remove from heat and allow the mixture to cool to
room temperature. Pack the vegetables and remaining ingredients in a 2-quart glass jar, and pour the brine mixture over them, covering the cucumbers completely.
Store covered in the the refrigerator. The pickles will be ready in 7 days, but longer refrigeration leads to superior flavor.
Keep refrigerated after use.