Kittencal'S Easy Refrigerator Kosher Garlic-Dill Pickles - cooking recipe

Ingredients

6 cups water (I 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 - 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

Preparation

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.
Remove from heat; cool to room temperature.
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
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 and will keep refrigerated for months (if they last that long!).
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.