Kelly's Garlic Dill Pickles

• 2 -3 lbs fresh pickling cucumbers
• 2 quarts water
• 1 cup vinegar
• 12 cup salt
• 5 -8 garlic cloves, chopped
• 5 heads dill
• 2 tablespoons pickling spices, by the canning supplies for pickles

1. Bring to a rolling boil the water, vinegar and salt.
2. Set aside to cool.
3. Meanwhile, place small pickling cucumbers into jar.
4. *I never measure or counted them, sorry.
5. I just used what I had.
6. Pour cooled vinegar-water over pickles.
7. Add chopped garlic, pickling spice and dill heads.
8. (Poke dill down in so it is covered with the water.)
9. You should have about a 1/2" of head space at the top.
10. Spoon a little of the liquid out if you don't.
11. Place on lid and let set for 3 days.
12. Remove dill if you wish and place in fridge to chill.
13. Store in fridge.

cucumbers, water, vinegar, salt, garlic, dill, pickling spices

Taken from www.food.com/recipe/kellys-garlic-dill-pickles-326668 (may not work)