Fresh dill
Cucumbers
3 cloves garlic, minced

BRINE:

3 c. water
6 tbsp. white vinegar
3 rounded tbsp. kosher salt

Put some of the fresh dill on the bottom of 2-quart size or 1 half gallon size Mason jar. Wash cucumbers, cut off stem, ends and cut into quarters. Pack jars half full, add more dill. Cut cucumbers into smaller pieces to fit into jar and fill jar. Add garlic. Pour brine over pickles. Refrigerate for 2 days before using.