Recipe - Dill Pickles

1 6 quart basket of small cumb
1 Fresh dill
2 cup White wine vinegar
1 cup Pickling salt
10 cup Water

Wash jars and scrub cumbers. Cut off stems and blossom ends and prick
cucumbers with a fork. Pack in jars and pour boiling water over cumbers and
let stand for 3 minutes. Drain off water. Combine vinegar, 10 cups of water
and salt. Bring to a boil. Pour over cucumbers in jars, add a sprig of dill
and seal immediately. Leave for several weeks before using. NOTE: A little
clove of garlic can be added with the dill to create a different taste to
your pickles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini