Dill Pickles - Deli Style(Makes 6 Quarts) - cooking recipe

Ingredients

2 qt. cold soft water
`1 c. white vinegar
1/2 c. sugar
1/4 c. salt
dill
3 cloves of garlic (per jar of cucumbers)

Preparation

Bring brine ingredients to a boil.
Wash cukes and cut off ends.
Pack in quart jars.
Add dill and 3 cloves of garlic.
Pour boiled juice over until pickles are covered.
Screw cap on lids. Refrigerate 24 hours or more and eat after 4 days.
Keeps a month in refrigerator.
Recipe easily cuts in half for pickle supply.