Sunshine Dill Pickles - cooking recipe

Ingredients

fresh dill, heads & stems bug-free
garlic clove (optional)
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant

Preparation

In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the \"due date.\"
Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
IDEA: Add green or red pepper slices along with the dill for a taste explosion!
SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.