1 quart Pickling Cucumbers (or 6 large cukes cut in spears)
1 clove Garlic
2 Dill heads
2 Tbsp white Vinegar
1 Tbsp pickling Salt
Boiling water
Wash and pack cukes into a hot sterilized quart jar. (I grab them red hot out of the dishwasher.)
Add the garlic, vinegar, salt and dill. Cover with boiling water and seal.
Store in the refrigerator. Pickles are ready to eat in 6 weeks.
Pickles & Relishes by Andrea Chesman