Instructions: Combine water, vinegar, and salt. Bring to a boil. Remove from heat and refrigerate overnight in sterilized glass jars. Next day, scrub cucumbers.

Put some dill flowers and at least 5 peeled garlic cloves into each canning jar along with peppercorns if desired.

Pack cucumbers into jar nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days.

As you take out and devour pickles, put more cucumbers in the jar, and keep the cycle going

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