Polish Dill Pickles - cooking recipe

Ingredients

3 lb. pickling cukes (not salad cukes)
2 cloves garlic, smashed
1 1/2 c. distilled white vinegar
4 1/2 c. warm water
1/4 c. salt
about 2 stalks dill
a few peppercorns

Preparation

Layer the pickles and dill in a pickling crock (or plastic container).
Mix remaining ingredients in bowl until salt is dissolved.
Pour mixture in crock.
Add a little water if required to cover cukes and weigh the cukes down with a plate.
Cover.
Will be pickled in 3 to 4 days at room temperature.
Keep in fridge afterward for several weeks.