I think this batch is going to work! The redolence of garlic and drill mesmerizes me as I pass the pantry closet where the brine is performing its magic.

I know a good homemade pickle can still put a smile on my face and I really need one.

To explain - the plastic wrap is under the plate which is keeping the cukes under the brine, is there so I can remove the plate to skim any residue that collects.

Here's the recipe collected from the long-defunct Compuserve Cooks Forum many years ago, which I adapted for the smaller quantity (8) of Kirby cucumbers:

Garlic Dill Pickles

24 small firm cucumbers (very important – if they’re old they’re hollow in the center)
1 bunch dill
water to cover
¼ cup kosher salt
1 whole bulb garlic sliced
2 oz. pickling spices

Wash cucumbers carefully. Place in large stoneware crock. Break up dill and place among cucumbers. Make a brine of water, salt, garlic and spices. Cover cucumbers with brine. Cover with a clean inverted dish weighed down with a heavy stone. Stand in cool room for 3 days to a week or more, depending on how you like your pickles. Refrigerate when done.