Refrigerator Dills

6 lb. (3-4 inch) pickling cukes
18-24 large heads fresh dill
Or 3/4 cup dill seeds
1 1/2 gal. water
3/4 cup pickling salt
2-3 cloves garlic peeled and sliced
6 Tbs. mixed pickling spices

Wash cukes,cut 1/6 inch from blossom end, leave 1/4 inch stem attached. Place in suitable 3 gallon container. Add dill, combine water, salt, garlic, and spices. Bring to a boil. Cool and pour over cukes in container. Add cover and weight. Keep at room temp. for 1 week. Drain off brine, heat to boiling, then cool. Fill jars with pickles, seal and store in fridge. Pickles may be eaten 3 days after and should be eaten within 2 months.