Combine water, vinegar and salt. Bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers. Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add peppercorns too). Pack cucumbers into jars 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.

Play around with the recipe, adding your favorite spices and herbs.