Crock Pot Garlic Dill Pickles - cooking recipe

Ingredients

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Preparation

Rinse and dry cucumbers.
Slice ends off, then half lengthwise.
Combine all ingredients except cucumbers in crockpot.
Stir to dissolve salt.
Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
Put on lid.
DO NOT TURN ON THE CROCKPOT!
Allow to sit for six days.
Put pickles into clean mason jars along with brine and refrigerate.
If you want to make whole pickles, cut off the blossom ends and soak for 11 days.