To make kosher deli dill pickles with garlic, scrub the cucumbers well, especially at the ends. Add 3 cloves of lightly crushed garlic, 1 to 2 tablespoons of whole black peppercorns and 1 bunch of fresh dill to the bottom of a large glass jar or crock. Stack and pack about 2 pounds of small Kirby, Persian or other pickling cucumbers into the jar as tightly as you can without bruising them.
In a separate pitcher, combine 1/4 cup of salt with 1 quart of water until it forms a cloudy brine. Pour the brine over the cucumbers, completely covering them in liquid. You may have to make and add more brine if necessary. If the cucumbers begin to float, add a weight at the top of the jar to submerge them fully.
Cover loosely with a kitchen towel in order to let air in but keep debris out. Let the jar sit in a cool, dark place. After a few days, you may begin to notice fermentation bubbles and the aroma of pickles. Remove any mold spores or slime at the top. Check the pickles every few days.
Taste the pickles after seven to 14 days. Let them brine longer if you want a more sour taste. When they are ready to eat, cover them tightly, or transfer them to jars with lids, and refrigerate. They can be kept in the refrigerator for several months, but both the flavor and texture reach their peak after about one week.