Dill Pickles (Just like Clausen)

Dill Pickles (Just like Clausen)

1 gallon cucumbers

1/3 cup dried minced onion (you get in the spice isle)

6 garlic cloves, peeled, and chopped small

1/2 tablespoon mustard seeds

6 heads fresh dill

1 1/2 quarts water

2 cups cider vinegar

1/2 cup canning salt  (do NOT use regular salt - use CANNING SALT)

Wash and slice cucumbers lengthwise into spears.  Add the dill in the jars first, then put in the sliced cucumbers. (Some of our dill heads were large and we counted them as two.)  Boil liquids and all seasonings to dissolve the salt then cool. Pour over pickles, COVER WITH LID TO THE JAR (sorry.. didn't have this part in the original post), and let sit on counter for three days turning them occasionally (we just put a towel over the lid - so as not to leak - and turned the jar upside down and did easy shakes, and returned to upright).  After 3 days on the counter, refrigerate overnight.  Now try one!  Crunch!  YUM!