Crock Pickles - cooking recipe

Ingredients

6 lb. medium size cucumbers
4 c. white vinegar
8 c. water
1/2 c. canning salt
3 c. sugar
1 large onion
fresh dill
8 or less cloves garlic

Preparation

Wash cucumbers and set aside.
In a saucepan, mix vinegar, water, salt and sugar; boil 1 or 2 minutes.
Place cucumbers in a crock, layering cucumbers, then onion, fresh dill and garlic cloves; repeat.
If large cucumbers are used, cut in 2 or 3 pieces. Pour vinegar mixture over top and weight down cucumbers by placing a plate and a weigh on top.
Let stand at room temperature 24 hours, then remove weight.
Cover and refrigerate.
These pickles will keep for months.
Yields 2 gallon jars.