Homemade Pickles

Our cucumbers are doing well this year.  We're starting to harvest several daily... so that means there are pickles to be made!  My husband makes them every summer, regardless of our own crop (but it's nice when they're from your garden).  He's always trying new recipes, and there's never any canning involved.  Here's the one that got him started.  I made sure to include all the original directions...

12-15 cucumbers (depending on size)

7 or more cloves garlic

1/3 c. coarse pickling salt

1  1/2 tsp. pickling spice

2 tsp. dill seed

2 tsp. dill weed*

3/4 c. white vinegar

6 c. water

*Can use fresh or dried dill weed.  If using fresh, use about 8 - 4" sprigs of dill.

Cut the cucumbers lengthwise, but NOT all the way through.  Place in a large glass or plastic jar.  In a large bowl combine remaining ingredients, then pour over cucumbers.    Cover with wax paper- 4 sheets thickness- and secure with rubber band.  Sit on counter and shake for 24 hours (not you, the jar) then put in refrigerator for 7 days.  Eat & Enjoy!