Dill Pickles
Makes 2 quarts
2 pounds pickle cucumbers
3 1/2 cups filtered water
1 1/2 cup whiter vinegar
1 tbl. Kosher or pickling salt
2-4 cloves of garlic
2 tsp. dill seed
up to 1 tsp. each of peppercorn & mustard seed
Boil water, vinegar and salt to dissolve salt and cool completely
Scrub cucumbers, cut ends off and slice lengthwise or into slices
Lay jar on side and add cucumbers, garlic and dill, peppercorn and mustard seed
Pour cooled liquid into jar to cover cucumbers
Cover with lid and set on counter at room temp. for 3-4 days then refrigerate for up to 3 months
Turn the jar upside down once or twice a day to mix ingredients for the first 3-4 days
They are ready to eat now, but will become more flavorful the longer they sit.
