1 quart white distilled vinegar
3 quarts water
3/4 cup pickling salt
1 bulb garlic, separated and peeled
large bunch fresh dill, rinsed, trimmed and cut-up,
Make enough brine to cover the amount of pickles to be crocked.
Wash pickles, put into clean crock, layer garlic and dill as you
go along. Pour brine into crock, cover pickles, set clean non-mettalic
plate on top, then set a full plastic bottle of water to weigh it
down. On the seventh day(start tasting on the third day :) ) take
them out and put them in any type of non-mettalic type of container
with a cover, preferably 1/2 gal. canning jars(if you have them).
Also put some garlic and dill in each container fill with liquid
from crock, refrigerate. They do not last to long around our house,
so I cannot give you advise on how long they will keep.