3 or 6 bunches of dill
5 cloves garlic, crushed or minced, more is always better
about 12 cucumbers
8 cups of water
4 ounces white vinegar
6 tablespoons of kosher salt
Put the dill and garlic in the bottom of a gallon jar with a lid. Bring just to a boil the water, salt, and vinegar. Cut the ends off of the cucumbers and place in the jar (the cucumbers, not the ends!). Pour the hot brine over them and screw on lid. Refrigerate for 24 hours.