Categories: Appetizers, Vegetables, Vegan 
      Yield: 1 gallon 
  
      1 qt Vinegar 
      2 qt Water 
      1 c  Salt 
           Dill (to taste) 
           Garlic (to taste) 
      1 ga Pickles 
  
  Wash cucumbers thoroughly and place them in very hot water. In a large pot 
  boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers 
  and put in sterile jars with dill and garlic. Pour boiling solution over 
  cucumbers and seal immediately. Open in 3 to 4 weeks. 
   
  Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or 
  rec.food.cooking