Sour Pickles

I found this recipe in the New York Times. No vinegar is used. Instead the pickles ferment in the water. They have a distinctive taste and are rather delicious.

Ingredients
8 Salad Cucumbers (These are the small cucumbers and when quartered perfectly fill two mason jars.)
Two Cups of Water
Two Tablespoons of Salt
Two Cups of Ice
4 Garlic Cloves, Chopped
Fresh Dill

Directions
Sterilize the mason jars in boiling water and let cool
Cut the ends off the cucumbers and quarter them lengthwise
Place four or five sprigs of dill, two garlic cloves, and the cucumbers in each mason jar
Add the salt to the water and boil until all the salt is dissolved
Remove the water from the heat and add two cups of ice to cool the water
Ladle the water into the jars, cap, and let sit on a counter for three days, then refrigerate