Pickles

I love pickles. I mean I really, really love pickles. I will eat a whole jar, sometimes in one sitting, and then drink the juice. See what I mean? Making pickles is a lot of fun, and you can add as much or as little garlic, dill, or what-have-you as you like.

Boil the quart sized mason jars to sterilize them Once they are cooled and dried:
Add fresh dill, two cloves of garlic per jar (or more if you like), and small cucumbers with the ends sliced off.
In a large pot add vinegar, water, and salt. The mixture should keep the ratio of 1 Cup of vinegar to 1 Cup of water to 1 Tablespoon of salt.
Bring the mixture to a boil and then add to the mason jars. Seal the jars and let sir, refrigerated, for about 30 days.