This is a very easy recipe from the booklet Favorite Pickles & Relishes. I have made these pickles several times and it takes only a few minutes to mix up the pickling liquid and prepare the cucumbers… the pickles are crisp and have a wonderful garlicky dill taste.
2 dill heads (I have substituted 3 tablespoons dill seeds)
3 cloves of garlic
2 tablespoons mixed pickling spices
2 bay leaves
1 cup white vinegar
8 cups water
1/4 cup pickling salt
1 gallon pickling cucumbers
Put the dill, garlic, pickling spices, and bay leaves in the bottom of a glass gallon jar. Cut the cucumbers in quarters and add to the jar.
Combine the vinegar, water, and pickling salt in a saucepan, bring to a boil, and cool.
When the vinegar mixture has cooled, pour it over the cucumbers, making sure that all the cucumbers are covered.
Refrigerate for at least three days before eating. Keep refrigerated.