Boil: 1 qt. vinegar 3/4 c. canning salt (or less) 1 tsp. pickle spice

Put 2 heads fresh dill in jar. Slice large pickling cucumbers in 1 inch chunks. Pack pickles, add 2 more dill heads. Sprinkle 3/8 teaspoon minced garlic. Pour hot brine over all. Add 2 slices rye bread and cover. Set outside in the sun for 3 days. Refrigerate and enjoy!