Dill Pickles

From: Dorothy Ott

This recipe really brings me close to home. I'm a Pennsylvania Dutch girl, so pickled things are part of my make-up. I love to see the big gallon jug of pickles pickling in my fridge in the few days before a holiday dinner.

1 quart white vinegar
3 quarts water
½ - ¾ cup salt
6 garlic cloves
2 teaspoon pickling spice
8 sprigs fresh dill
6 unpeeled cucumbers

1. Bring vinegar, water and salt to a boil in a stockpot on the stove. Simmer 5 minutes. Remove from heat and cool.
2. Place garlic, pickling spice and 4 sprigs of fresh dill on the bottom of a gallon-sized glass jar.
3. Wash and slice cucumbers. Put cucumbers into the jar and pour the vinegar mixture over them. Place remaining dill on top.
4. Put the lid on the jar and refrigerate for at least four days before using.