Dill Pickles

Ingredients

 * 3 pounds 4-inch cucumbers
 * 2 cloves garlic, crushed
 * 1 cup distilled white vinegar
 * 5 cups water
 * 1/2 cup salt
 * 3 tablespoons dried dill weed

Directions

 * 1. Scrub cucumbers.
 * 2. Place a layer of dill on bottom of a large ceramic bowl or crock.Cover with half the cucumbers. Add another layer of dill, then the remaining cucumbers. Add garlic. Top with a final layer of dill.
 * 3. Mix vinegar, water, and salt. Pour over dill and cucumbers. Add more water, if needed, to cover completely.
 * 4. Cover bowl with a china plate to hold pickles under the brine.Let stand in a cool place 4 days.
 * 5. Seal in sterilised jars.