1 cup vinegar (I used red wine vinegar)
1 cup of water
6-8 cloves of garlic (roughly chopped)
1 teaspoon dill
1 teaspoon peppercorns
6-7 teaspoons salt
4-5 pickles/cucumbers (about 1 lb.)
Slice cucumbers into coins and place them in a container with a lid. Place vinegar, water, garlic, dill, peppercorns and salt in a saucepan and bring to a boil (until the salt has fully dissolved). Cool. Pour cooled mixture over cucumbers and chill in the refrigerator for at least two hours. Delish! Lasts a good week or so.