I came into a rather hefty bunch of fresh dill and fresh garden cucumbers from the St. Leo Parish picnic. I determined that I could make dills pickles following pretty much the same procedure that I did when I made the Palau Pickles, but now I guess these pickles are Catholic.
6 cups water
1/4 cup Kosher salt
2 Tbsp white vinegar
cukes, sliced into spears or chunks
Heat water, vinegar and salt til hot. Let cool a bit. Meanwhile pack your jar with pickles, dill, a few peppercorns and 1-2 cloves of garlic, slightly smashed. Pour brine mixture over cukes clear up to the top and let cool. Lid them up and refrigerate. Good to go after 24 hours and up to 5 weeks.