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Ingredients
fresh dill, heads & stems bug-free
garlic clove (optional)
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant
Directions
1In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
2Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
3Add vinegar and salt to the top of the jar; fill with cold tap water.
4Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
5Give the jar a few good shakes to distribute the salt.
6Set in a sunny spot outside for four days; mark the calendar with the "due date."
7Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
8Chill and eat.
9IDEA: Add green or red pepper slices along with the dill for a taste explosion!
10SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.