Recipe: Dill Pickles

from Moose River Handcrafts

Container:
1 gallon crock, dinner plate, & rock
OR 2 half gallon canning jars

Brine:
Heat up in a pot just to boiling:
8 cups vinegar
8 cups water
1 cup salt

(1) Fill cleaned container with whole raw cucumbers, 1 to 2 heads peeled garlic, 2 sprigs of dill.
(2) Pour hot brine into container so cucumbers are completely immersed.
(3) Cover with a clean plate and put rock on top to keep cucumbers from floating up in crock.
For canning jars, cover tightly with lid and band.
(4) Store in cool and dark place until ready. Will keep about one year.