Fresh dill
5 lbs. cucumber pickles
Sm. clove garlic
3/4 c. vinegar
1/4 c. salt
About 2 qts. water

Spread some dill on bottom of 1 gallon jar. Fit in pickles and top with additional dill. Add garlic, if desired. Heat vinegar, salt, and water as needed to cover pickles. Let stand at room temperature overnight, then place jar in refrigerator. The pickles are ready to eat.