• 3 cups boiling water
• 1 cup kosher salt
• 10 medium-size pickling cucumbers
• 2 cloves garlic, smashed
• fresh dill
• ice cubes

1. Pour boiling water into bowl
2. Mix in salt until it is completely dissolved
3. Add ice cubes until brine is cooled to room temperature
4. Smash cloves and add to mason jar
5. Quarter cucumbers and pack tightly into jar
6. Add dill to jar until empty spaces are filled
7. Fill sterilized quart jars with the brine
8. Put lid on tight and shake jar
9. Leave on counter at room temperature for 3-4 hours
10. Refrigerate for 1-2 days

These pickles will only keep for about a week