Sunshine Pickles

Crisp and crunchy, garlic and dill pickles.

• Ready In: 10 mins
• Yields: 1 gallon

Ingredients

•  cucumber
•  dill (to taste)
•  garlic (to taste)
• 1  quart water
• 1⁄4 cup vinegar (I use white)
• 6  tablespoons canning salt
• 1  slice  dark rye bread

Directions

1. Cut ends off cucumbers and wash.
2. Pack the cucumbers in jar with dill and garlic to taste.
3. (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
4. Place the slice of dark rye bread on top.
5. Put lid on loosely.
6. Set in the sun for four days.
7. Take the rye bread off.
8. Chill for two days and then you can use them.