In a large mixing bowl, combine 2 cups of water, 1 cup of vinegar, and 3 tablespoons of kosher salt. Stir well until salt is dissolved.

Pack a clean quart-sized jar with small cucumbers, garlic cloves, dill fronds, and black peppercorns, leaving half an inch of space.

Pour the prepared brine over the cucumbers, ensuring all cucumbers are submerged, leaving a quarter-inch headspace.

Seal the jar tightly and refrigerate immediately. They’ll be ready after 24 hours, but waiting a few days enhances the flavor.

Allow pickles to sit in the fridge for at least 24 hours before tasting for maximum flavor.