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Trim the ends of the cucumbers if they are rough, then slice them into four spears.
Place the cucumber spears into a container.
Peel the garlic cloves and crush them slightly with the side of a knife before adding them to the container.
Chop the dill roughly and add it to the cucumbers.
Sprinkle in a generous amount of salt, approximately two and a half to three tablespoons.
Seal the container and shake it well to combine the ingredients.
Refrigerate the mixture for two to three hours before serving.