Alberta Dill Pickles

2 cups vinegar
17 cups water
1/2 cup pickling salt

garlic
dill heads

~In a pot boil together vinegar, water and pickling salt.
~Pack cucumbers in jars.
~Put 1 clove of garlic and one head of dill in each quart jar.
~Pour hot broth into jars leaving 1 inch headspace.
~Put on seals and lids and place in hot water bath for 10-15 minutes (until pickles loose their bright green color)
~Let stand for AT LEAST 4-6 weeks before testing (no cheating :)

CAFE PICKLES

*one recipe fills a little over 1 quart of pickles

1 cup water
1 cup vinegar
1 cup sugar
1 Tbsp. pickling salt
1/4 tsp. celery seed
1/4 tsp mustard seed
dill
onion

Wash cucumbers and slice thinly without peeling.
Sterilize jars
Boil the above syrup for 3-4 minutes.
Put cukes, dill and 2 slices onion into a jar and add the syrup
Steam or cook in oven until they change color (5-10 minutes)