1 whole bulk garlic
1 med. onion
3-4 green dill florets
1 slice rye bread
2 qts. water
1 c. white vinegar
1/2 c. canning salt

Place peeled garlic cloves, quartered onion and dill on the bottom of a 1 gallon jar pack cucumbers in jar and put another sprig of dill on top. Place a slice of rye bread on top of the dill.

Heat water, vinegar and salt until the salt dissolves. Pour brine over cucumbers, cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year.