Bring 3 cups water, 1 cup white vinegar, and 2 tbsp kosher or pickling salt to a boil.
In quart jars put:
1 clove garlic
1/4 tsp yellow mustard seed
4-6 black peppercorns
4-6 whole allspice
pinch of dill seed
sprig of fresh dill weed
small pinch of turmeric
1/4 tsp sugar or 1 sliced carrot
1/4 sliced onion
sliced cucumbers
Pour brine mixture over cucumbers. Leave at room temperature 1-2 days. Store in refrigerator.
Brine mixture makes enough brine for about 2 quarts of pickles.
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