Ingredient :

​

# 1 1/2 kg small cucumbers.
# 2 ea garlic cloves, crushed.
# 1 c distilled white vinegar.
# 5 c water.
# 1/2 c salt.
# 3 tb dill weed.

​

Method :

​

Scrub cucumbers. Place a layer of dill on bottom of a large ceramic bowl or crock.
Cover with half the cucumbers. Add another layer of dill, then the remaining cucumbers. Add
garlic. Top with a final layer of dill. Mix vinegar, water, and salt. Pour over dill and cucumbers. Add more water, if needed, to cover completely. Cover bowl with a china plate to hold pickles under the brine. Let stand in a cool place 4 days. Seal in sterilized jars.