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Making half-sour dill pickles according to my grandfather's recipe. Put water, garlic, and peppercorns in a pot of water. Add a teaspoon of salt for each cucumber (plus more for whatever other veg you're pickling). Slice the cucumbers lengthwise and put them into jars. You can put the carrots and radishes in the jars too if you like them crunchy, but we like them better if they go into the boiling water for a minute or two. Once the water is boiling, add the dill. Cram as many vegetables into each jar as you can, then pour the boiling pickle brine in to the brim. Cap the jars loosely and leave them on the countertop for a couple of days, then move them to the fridge and start eating. These keep in the fridge for a week or two.