18 fresh Kirby cucumbers 3/4 gallons of water 1/4 c Kosher salt 5-6 cloves of garlic 1 1/2 T pickling spices 1 sprig fresh dill
Soak pickles in cold water 1 hour. Fill crock with water and salt. Stir. Add spice & dill, then cucumbers. Put heavy weight on top. Leave for 3-4 days according to taste.. Taste after 3 days. Take out of crock & put into jars with solution. Refrigerate.
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