4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)
Preparation
Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers.
Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged.
Cover bucker & put in frig.
Pickles can be eaten after 5 day.
Pickles will last in frig for 6 to 9 months.
NOTE: Other ingredients (such as hot peppers) can be added to the ice cream bucket for a different flavor sensation.
