No-vinegar Dill Pickles

Put the quart jar (s) in a large pot, cover and bring to a boil.

Boil them for 10 minutes.

Remove and empty them.

Put the salt, spices and garlic in the bottom of a sterilized quart jar.

The amount listed is for one jar.

Add a little water to dissolve the salt.

Pack- I say PACK!

-with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.

Leave a little headroom.

Fill up with water, leaving 1" headroom at the top.

Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.

Use sterilized lids and rings to cap.

(Boil both for 5 minutes.).

Place on newspaper in case they leak while fermenting.

Store in a cool dark spot- a basement is ideal.

I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.