Pickling cucumbers (I use about 3 pounds)
8 cloves of garlic (roughly chopped)
3 bay leaves
1 cup of chopped dill
10 black peppercorns
2 TB of pickling salt to 4 cups of water
Wash and cut both ends of the cucumbers.
Place chopped dill, garlic, bay leaves, pepper corns in a large jar or bowl with a lid, then put in your cucumbers.
In a medium size bowl or a 4 cup measuring cup, add 4 cups of cold water and 2 TB of picking salt. Mix until completely dissolved.
Pour over the cucumbers. Repeat until all of your cucumbers are completely covered with water. I had to repeat 2 times.
Place into the fridge for 24 hours, and then enjoy. These are amazing and can get addictive. I love to slice some up to snack on during the hot summer days.