In a large bowl, add water and salt. Stir until dissolved. Add garlic, dill and cucumbers. Cukes should be covered with brine (of course they float). Refrigerate for 2 days. Can be left on a counter for the first day. After that refrigerate.
Enjoy cold. You can eat dill pickles after 1 day, they will be just less salty. After 2 days more salty and a real deal. After 4 days even more fermented and tasting like real pickles. A matter of personal taste and/or cravings.
Store: Refrigerate covered for up to 3-4 weeks. Honestly, they are gone within days.
*Make sure to buy crunchy dill pickles because they will yield crunchy dill pickles.:)
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