Slice 2 lbs. English cucumbers into 1/4" diameter. Sprinkle with 2 tablespoons kosher salt. Let sit for 1 hour. Drain off accumulated liquid. Make a sachet with coffee filters or double layer of cheese cloth: add 2 tablespoons black peppercorns, 12 smashed cloves garlic, 2 tablespoons dried dill weed and 1 cup of chopped fresh dill weed.. Add to vinegar add bring to a boil. Add drained cucumbers. Toss and submerge cucumbers in liquid. Cook, covered for 5 minutes. Add 2 cups of ice to a large glass bowl. Add cooked cucumbers and liquid. Let ice dissolve. Add 2 additional tablespoons of minced fresh dill. Divide among glass containers and refrigerate. Will keep in refrigerator for 2 weeks.