Easy Dill Pickles

Makes 2 Quarts

2 lbs Kirby Cucumbers
3 Tablespoons coarse salt
3 Cups water
2 Cups distilled white vinegar
1 Tablespoon dill seed
4 Cloves garlic
2 Bunches fresh dill, coarsely chopped

1.) Cut cucumbers into 1/2-inch thick rounds, and transfer to a colander. Set in a bowl. Toss well with salt. Refridgerate cucumber rounds for 1 hour.

2.) Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.

3.) Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.

4.) Add chopped dill to cucumber slices, toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers and refridgerate at least one week.

Pickles will keep 3 weeks more.

Recipe retrieved from marthastewart.com