Combine water, vinegar, and salt.  Bring to a boil. Remove from heat and refrigerate overnight in glass or plastic jars.

 

Next day, scrub cucumbers. Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. (I like to add peppercorns, too!)

 

Pack cucumbers into jar nice and tight, cover with cold brine, secure lids, and refrigerate at least 3 days. As you take out and devour pickles, put more cucumbers in the jar, and keep the cycle going.