Great , Crispy, Dill Pickles, Ready To Eat In 2 Days - cooking recipe

Ingredients

10 lbs pickles, scrubed
1 bunch fresh dill
1/2 cup mustard seeds
30 peppercorns
15 fresh garlic cloves
25 tablespoons pickling salt
1 cup vinegar

Preparation

Bring to boil 4 to 5 quarts water.
add 2 1/2 TLB pickling salt per quart.
and 1 cup vinager.
let cool.
In clean quart jars add
1 tsp muster seed.
3 peppercorns.
1-2 cloves garlic sliced or choped.
1-2 spigs dill.
Quarter the pickles and fill jars.
Pour water mixture to top of jars and place in refrig.
Ready to eat in two days.
Will keep up to 2 months in refrig.
very crispy.