Refrigerator dill pickles

Makes 1/2 gal.

Boil:
3 cups water
1 cup vinegar
3 tbsp. Kosher salt

Pack cucumbers in jars (we use gal. jars), add 2 to 3 sprigs of spring dill, add 4 to 5 cloves of garlic
Pour hot liquid over packed pickles - fill to the top
cover with saran wrap and rubber band. Leave on the counter for 4 days - then refrigerate.

We have these to eat most of the winter. We always run out.