Dorothy’s Fresh Dill Pickles

Recipe for one quart

2 c water
1/3 c white vinegar
2 T salt (kosher, pickling or sea salt)
1 medium clove fresh garlic, peeled
Fresh dill plant or dill seed
Fresh sliced or quartered cucumbers

Scrub cucumbers and cut as desired.
Measure water, vinegar and salt into jar; add garlic and dill.
Fill jar with cut cucumbers.

To hold cucumbers below liquid, push in a round piece of plastic that is a little larger than the neck of the jar.

Set out on counter for 2 days; then refrigerate. Will keep for several months.