Homemade Refridgerator Pickles - cooking recipe

Ingredients

6 mini English seedless cucumbers or 1 large seedless cucumber
4 sprigs fresh dill
1 cup water
1 cup cider vinegar
1 bay leaf
6 garlic cloves, crushed
2 teaspoons sea salt or 2 teaspoons kosher salt
1/2 teaspoon whole black peppercorn

Preparation

wash the cucumbers and rinse the dill. if using the large cucumber, slice it with a plastic knife or have a adult slice the cucumber if you are having a child help.
with adult supervision, pack the cucumbers and dill into a clean, quart-size jar or glass bowl.
in a small saucepan, combine the water, vinegar, bay leaf, garlic, salt and peppercorns. heat to a boil over medium heat. reduce the heat to low and simmer for 1 minute.
carefully pour the vinegar mixture through a funnel over the cucumbers. cover and let stand until completely cool.
put the covered pickle jar or bowl into the refredgerator and leave it there for at least 8 hours or up to 5 days before serving.