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Trim just a sliver off each end the cucumbers then place them in a large glass jar (or 2 smaller jars).
Add the water, salt, peppercorns, and garlic powder to a medium size saucepan over medium heat.
Heat the liquid to a slight boil while stirring until the salt has dissolved.
Take the pan off the heat and set aside for about 10 minutes.
Pour the liquid into the jar(s) to submerge the cucumbers.
Cover the jar(s) with a tight fitting lid then refrigerate for at least 4 days.