5 qt. ice cream pail with cover
cucumbers, washed, quartered, sliced
2-3 large, white onions, cut in rings
4-6 garlic cloves, cut in pieces.1/2 tsp. mustard seed
4-6 heads dill
Place onions, garlic, mustard seed & dill on bottom of pail.
Brine: 1 ½ qts. water, 1 pt. white or apple cider vinegar, ½ c. canning salt.
Heat brine to boiling. Pour over cucumbers. Let stand uncovered 3 days. Cover & refrigerate. Will keep up to one year (if they last that long). Can place in smaller containers (I use glass qt. jars) after 3 days.