Randi's Dill Pickles

• 10 cucumbers, sliced longwise
• 1 large onion, sliced in rings
• 4 -6 garlic cloves
• 5 dill, heads
• 1 tablespoon mustard seeds
• 2 cups white vinegar
• 6 cups water
• 12 cup salt
• 1 gallon glass container

1. Wash the cucumbers and remove any stems.
2. Cut ends off, cut to hot dog condiment size.
3. Bring the white vinegar, water, salt and garlic cloves to a boil.
4. Boil for 2 minutes.
5. Add dill, mustard seeds and cover pickles with brine.
6. Let sit uncovered on counter for 2 days.
7. Stir occasionally.
8. (Can SUB dry mustard 2T and or dry dill 4T).
9. Fish out the garlic cloves, onion rings and dill with a slotted spoon, add equally into each jar while the brine cools slightly.
10. Pour the hot brine into the jars and seal.
11. Process hot bath or store in Refrigerator.

cucumbers, onion, garlic, dill, mustard seeds, white vinegar, water, salt, gallon glass

Taken from www.food.com/recipe/randis-dill-pickles-507589 (may not work)