2 c. Kosher salt
1 1/2 c. white vinegar
4 heads garlic
1-2 dozen cucumbers (cucumbers should be freshly picked)
(2 pkgs. dill, about 1/2 lb.)

Put a thick layer of fresh dill in bottom of crock. Add clean, fresh picked cucumbers to fill crock more than half. Add 4 heads of garlic, peeled and broken into cloves. Cut some of the larger cloves in half.

Add another layer of fresh dill. Dissolve 2 cups Kosher salt in about 2 quarts hot water. Pour this over cucumbers. Add about 1 1/2 cups white vinegar and enough cold water to cover dill. Press down with a clean rock on top of a plate.

Cover crock and keep in a cook dark place. Check after 5 days and remove mold that forms on top. Add 1/2 cup more salt to top of plate under water. Check in a few days by feeling and observing color.

When pickles have finished curing, taste and if too salty, rinse off and pack in freshly made pickling solution.

Put pickles in jars and cover with new pickling solution with just 1/2 cup salt (if not too salty, you can boil the pickling brine for 10 minutes and reuse. Process in a boiling water bath at 190°F for 30 minutes (quarts) or in a regular boiling water bath (212°F) for 10 minutes.