Title: David's Favorite Dill Pickles
Categories: Canning Preserve
Yield: 1 Servings

1	qt	Vinegar
3	qt	Water
3/4	c	Pickling salt
		Dill seed
		Whole garlice cloves
		Cucumbers

Soak whole cucumbers overnight in cold water and 1/2 tsp alum.

Then wash and slice as desired. Pack into hot jars - to each jar add 1 1/2 tsp dill seed and add 1 - 3 whole garlic cloves.

Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal.

Brine will cover about 8 quarts of pickles.

NOTES : Can slice mine several different ways - but David likes them the best very, very, thin to put on hamburgers and salads. Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

Recipe by: Kim Maness

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