Aunt Helen’s  Dill Pickles  submitted by Julie Salizzoni

My dad’s cousin submitted this recipe in our family cookbook a few years ago and now I am addicted to them.  I guess I have ancestors who had a cucumber farm and this became a famous recipe.  Many friends I have shared this very simple recipe with that requires no canning, but they must be kept in the fridge.

Bring to a boil, then cool to room temperature before using:

 -5 cups water,  1 & 1/2 cups white vinegar,  1/4 cup salt,  1/4 cup sugar

While cooling, pack each wide mouth quart jars with:

1 stem of dill (including head of dill), 1 clove garlic chopped, 1/4 tsp pickling spice, 1 slice onion, 4-5 pickling cucumbers quartered

Pour cooled  brine over packed jars: liquid should cover cucumbers.  Keep refrigerated.  I usually double thius recipe and go through about 16 pickles.