Garlic Pickles

Ingredients

5 gallons water

1 1/4 quarts white vinegar

1 1/4 quarts cider vinegar

1 1/4 quarts pickling salt

50 pounds pickling cucumber

4 pounds dill weed

1 gallon garlic cloves

12 ounces mustard seed

2 cups black peppercorn

12 ounces crushed red pepper

Procedure

Measure water, vinegar and salt into a pot over high heat - you want the salt to dissolve and the mixture to come to a full boil. Meanwhile make sure your cucumbers are good and clean. In the bottom of 4 storage buckets place 1/4 pound dill and 1 pint garlic cloves. Fill each bucket with pickles. Top with 1/2 pound dill and 1 pint garlic cloves, 3 ounces mustard seeds, 1/2 cup black peppercorns, and 3 ounces crushed pepper.

Fill buckets with boiling water/vinegar/salt mixture making sure to cover all the pickles. Place lid on securely.

Leave on counter for 6 hours then store in refrigerator for at least two weeks before opening. They will last several months refrigerated.