Martha Stuart Refrigerator Dill Pickles

2 lb. cucumbers (6-8) cut in 1/2 inch slices
3 Tbsp. course salt
Brine:
3 c. water
2 c. white vinegar
1 Tbsp. dill seed
4 garlic cloves
2 bunches of fresh dill (coarsely chopped)

1. Cut cucumbers, put them in a colander and set colander in a bowl to catch water from cucmbers as they cure. Toss cucs with salt and refrigerate 1 hour.
2. Rinse cucumbers well and drain. Pat dry between paper towels, and put back into bowl.
3. Bring water, vinegar, dill seed and garlic to a boil. Reduce heat and simmer 4 minutes. Let cool about 10 minutes.
4. Add chopped dill to cucumbers, and pour in brine. Let cool about 30 minutes.
5. Transfer to airtight container and refrigerate. Ready to eat in 1 week.

Last about 4+ weeks in refrigerator.