Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles

Ingredients

• 6 cups water (I use distilled bottled water)
• 1/4 cup 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

Directions

1. 1

   Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.

2. 2

   Remove from heat; cool to room temperature.

3. 3

   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.

4. 4

   Store, covered in the the refrigerator.

5. 5

   The pickles will be ready in 7 days, and will keep refrigerated for weeks.

6. 6

   **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.