No-Vinegar Dill Pickles

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   ["Put the quart jar (s) in a large pot, cover and bring to a boil.", "Boil them for 10 minutes.", "Remove and empty them.", "Put the salt, spices and garlic in the bottom of a sterilized quart jar.", "The amount listed is for one jar.", "Add a little water to dissolve the salt.", "Pack- I say PACK!", "-with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.", "Leave a little headroom.", "Fill up with water, leaving 1"" headroom at the top.", "Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.", "Use sterilized lids and rings to cap.", "(Boil both for 5 minutes.).", "Place on newspaper in case they leak while fermenting.", "Store in a cool dark spot- a basement is ideal.", "I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present."]

* Per serving · 4 servings · Values may vary.

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