Dill Pickles

I've been waiting for Shannon to post this recipe, but she seems to be a slacker lately. Not like she has cancer or anything!!? I made dill pickles with her when Madeline and I stayed with her back in June and we LOVED them. Great use of those extra cucumbers from the garden! This was a Taste of Home original, but of course it has been altered.

Ingredients:
15 pickling cucumbers (cut in spears or chips)
30/40 sprigs of fresh dill (just buy a small bunch of it at the grocery and separate)
2 large onions (finely sliced)
1 bulb garlic (peeled, separated, and sliced)
1 qt water
1 qt vinegar
1/2 cup pickling/canning salt

Directions:
- Boil water, vinegar, and salt.
- Remove from heat.
- Stir cucumbers, dill, onion, and garlic into the brine.
- Let cool.
- Place in fridge for at least 4-5 hours.
- Put pickles into smaller jars/containers to store in fridge for up to 3 months.

Reality Notes:
- If you aren't a big garlic/onion eater-- cut back or you'll be shocked at the strong flavor. Also, the longer they are in the brine with all the garlic and onion will determine how strong they are. You can strain out the garlic and onion when packing into smaller containers. (I love the strong flavor, but some people don't!)
- The amount of cucumbers to use really depends on how big they are. Use as many as you can cover with the brine. I was able to use more than 15.
- Make sure when you eat these that everyone in your company eats them too! Makes for some pretty scary pickle breath! :)