This recipe makes about 6 quarts.
It is very forgiving so adjust to your families tastes.
Peeled garlic cloves (I use about 6-8 cloves per jar)
1 Tbsp. plus 1 teas. Dill weed (dried) per jar
4 cups white vinegar
1/2 cup non-iodized salt
3 quarts of water
Cucumbers (enough to fill 6 quart jars)
Boil vinegar, water and salt for 5 minutes set aside to cool for 5 minutes. Layer some garlic cloves on the bottom of each of the jars add dill weed place in cucumbers top with some more garlic add liquid. Place lids.
I let mine cool on the counter than put them in the fridge. They take a week or two to get pickled. The longer they sit the better they taste. They should stay good in the fridge for a few months. Enjoy!
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