Fermented Dill Pickles

8 cups shredded cucumber

8 large cloves of garlic

8-10 stems of fresh dill from my garden including the yellow flowers

Water to cover with 3 TBs salt to 1 quart water ratio

Put it in jars and cover with a lid or I have a pickling crock with a water seal that I like to use. Leave it out on the counter for about a week or until you like the taste, then put in your cellar, a cool (50-60°) place, or in your refrigerator. It will last a very long time.