Josephine’s Deli Pickles

Recipe is for 30 pickles

6 garden cucumbers, cut into spears

1/4 Cup Kosher Salt

6 crushed garlic cloves

2 Quarts of water

Heat water just to boil.

Add kosher salt and garlic cloves.

Stir water until salt dissolves.

Remove from heat and add cucumber spears.

Transfer to a sealed container and place in the frig for 24 hours.