3.5 Quarts water
1 Quart white vinegar
1.5 Cups Course Kosher Salt
Bring mixture to a boil
Garlic Cloves (5 per Gallon)
Dill
Pickles
In each jar put dill & garlic to taste.
Pack pickles tightly, pour brine over pickles.
Seal jars, let cool, store in refrigerator.
Pickles may be cut to desired sizes.
Enough brine for 2 Gallons of pickles.
Last for up to 6 months in fridge.
I like to add cut up hot peppers for
"hot" dill pickles.
