Homemade Pickles

These pickles were sent in the mail with the idea that they would have a good five days in flight to pickle. Of course I didn't send them until two days after I made them, so they pickled in seven days. I did make a jar for myself to try, and after about four days (I was anxious) I tasted them and they were perfectly crunchy pickles!

Homemade Dill Pickles
6 (more or less) cucumbers
16 c water (1 gallon)
1/2 c salt
1/2 c white vinegar
lots of dill
6 cloves garlic

-Bring a large pot of water to boil and submerge your jars and lids for about 15 minutes to thoroughly clean
-In the meantime, bring the 8 c water to boil, then stir in the salt to dissolve
-Clean the cucumbers, chop in 1/2 (pictured above), then slice into spears
-Place a handful of dill at the bottom of the jar as well as 1 clove of garlic (peeled), then fill the sterilized jars with cucumbers fitting as many as possible into each jar before topping with another handful of garlic and garlic clove
-Mix the vinegar into the salt water mixture (which should now be cooling)
-Once the jars are filled with cucumbers, dill, and garlic, distribute the brine mixture evenly among the jars making sure to fill the jars
-Secure the jars shut and let sit for 5-7 days