Tip: I usually wait til I get good fresh pickling cucumbers at the farmer’s market. Look for fresh dill while you’re there.
Soak picklers in cold water for one hour. While they are soaking, peel garlic, this time I used 3 cloves per quart. I have occasionally used more. Drop garlic into very clean quart jars, then add a sprig of dill. (fresh is best if you can find it)
Scrub and rinse cucs again. Then snip the tips off, slice lengthwise and place into jars on top of dill and garlic. set aside
Boil 5 C water , 1 C vinegar and 1/4 C salt for 5 minutes. You might have to double this depending on how many jars you make. The 6 cups of brine cover about 4 – 6 jars.
Pour over pickles, place a piece of rye bread on top and add more liquid if necessary. Cover each jar with foil for 12 hours. Then remove foil and bread, squeezing juice into the jar.
Seal and refrigerate for 7 days before eating. Lasts for up to a year!
Fact#1 I ate some after 24 hours, before they ever made it into the frig and they were yummy.
Fact#2 I have no idea why you need to add the rye bread on top but it is the recipe I was given and it’s the way I’ve always done it.
Enjoy! 
