Recipe: Polish Dill Pickles (2)

MOTHER'S DILL PICKLES IN A CROCK (POLISH)
1 or 1 1/2 gallon crock
c. 1/2 gal. water
3 or 4 sprigs of dill, wash and broken
Couple of garlic cloves, cut in pieces
1/2 c. kosher salt (salt with no iodine)
6 to 9 pickling cucumbers, washed
Put half of dill in bottom of crock with garlic. Arrange cucumbers in crock. Put rest of dill on top. Mix salt and water into a solution, and then pour over cucumbers until all are covered. Place a flat dish on top of cucumbers along with something heavy to hold the dish down. They will be ready in 1 to 3 days, depending on how thoroughly pickled you want them.

POLISH DILL PICKLES
10-12 sm. cucumbers
1 1/2 c. vinegar
16 garlic cloves
Bunch of dill weed
1/4 c. salt
In pan boil vinegar and 6 cups water. Let cool and add salt. Wash cukes then let soak in water for about 20 minutes. In a gallon jug cover bottom with dill weed and 8 pieces crushed garlic. Cut off tips of cukes and put in the jar. Cover top with dill weed and 8 pieces of garlic, crushed. Add cool water mixture. Seal and let set for 1 week in the refrigerator. Enjoy.

POLISH DILL PICKLES
13 c. water
1 1/2 c. vinegar
1 c. pickling salt1 dill sprig
1 hot pepper
1 clove garlic
Boil all this together and pour boiling hot over cucumbers. Put in bottom of jars: Pack cucumbers in sterilized jars. Pour hot solution over them to 1/2 inch from top. Put on lids and adjust. Put in hot water bath for 5 minutes. Will be ready in about 2 weeks.