12 cups water
6 cups vinegar
1 cup salt
Field cucumbers and/or green beans
Fresh dill (like the farmers market kind)
So much garlic (unless you hate garlic)
Now for the rest of this recipe, you might want to look up how to properly jar up your pickles or check out preserveforlife.com for thorough instructions. I kind of wing it and it changes a little every time. But here is what we do.
Bring your water and vinegar to a boil, then reduce to a simmer (low-medium heat). Add your salt and stir until it is dissolved. Be sure to sterilize your jars and lids in boiling water. Carefully pull these out with tongs, and stuff those jars with your pickles (cut any way), and as much dill and garlic you want. We normally do 2-3 blossoms of dill and 4 cloves of garlic...we've also just done a whole jar of garlic too though (so good). Then, using a funnel, fill your jars with the brine (water, salt, vinegar). Cap them and place them into a boiling water bath to kill any germs. Then place on a dry, clean tea towel to cool and seal.