Heat the water, salt, and vinegar and vinegar until it comes to a boil.

Boil for 5 minutes

Remove from the heat and allow to cool for 7 minutes.

Layer garlic, dill, and cucumbers in a large crock (I use a giant mason jar).

Pour liquid over the cucumbers.

Let cool another 10 minutes.

Loosely cover the top of the crock.

Store in refrigerator for one week.