• 11 C water
• 2 C white vinegar
• 1/2 C canning/pickling salt
• Fresh dill
• Cucumbers
• Garlic
• Pickling spice
• Crushed red pepper

Combine the water, vinegar, and salt and bring to a boil; boil for 3 minutes so the salt dissolves.  The original recipe calls for one large batch, putting everything in an empty ice cream pail.  I usually make a batch of the vinegar mixture and refrigerate it and then reheat as needed.  In each pint or quart jar I layer dill, cucumbers, a couple cloves of sliced garlic, some pickling spice, some crushed red pepper, then top with more dill.  I fill the jar with the vinegar mixture and cover.  Whether the pail method or individual jar method, leave out on the counter for at least 24 hours then refrigerate.  These last a long time in the refrigerator.