Dill Pickles

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Submitted by: NANCY	Country: Canada
Quantity: 24 jars (1 L)	Preparation time: 1:30 hr. Cooking time: 0:10 hr.
Specialties: BBQ, Holidays, Kids, Quick & Easy, Vegetarian, Low-fat, Low-sugar

Ingredients

1 bushel	small cucumbers, washed	1 bushel
	garlic cloves, peeled - 3 cloves/jar
	dill weed - 1 large dill head/jar
12 cups	water	3 L
6 cups	vinegar	2 L
3/4 to 1 cup	coarse salt	180 mL to 250 mL

Clean cucumbers thoroughly.

Peel garlic cloves and wash dill weed.

Boil water, vinegar and salt to rolling boil.

Pack sterilized jars with 3 garlic cloves, large dill head, cucumbers. Pack tightly. MAKE SURE JARS ARE HOT BEFORE PACKING.

Pour hot brine over cucumbers. Seal tight and let stand for 6 weeks.

The best dill pickles, crispy, salty, and very good with appetizers.