Kosher Dill Pickles
1/2 cup kosher salt
1 cup boiling water
2 pounds small cucumbers, washed & quartered
5 cloves garlic, peeled & smashed
1 large bunch dill OR 2 tablespoons dried dill
and 1 teaspoon dill seeds
In a large bowl combine the salt and boiling water stir to dissolve the salt.
Add a handful of ice cubes to cool down the mixture, then add all remaining ingredients. Add cold water to cover.
Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature. Begin sampling the cucumbers after 2 hours if they are quartered, 4 hours if they are halved.
In either case, it will probably take up to 48 hours for them to taste "pickly" When they are, refrigerate them, still in the brine.
The pickles will continue to ferment as they sit. More quickly at room temperature, slower in the refrigerator.