Crocked Dill Pickles

Course : Crockpot
Serves: 4
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1 quart cider vinegar
2 quarts water
1 tablespoons peppercorns
1/2 cup Kosher salt
1 teaspoon mustard seed
1 clove garlic -- peeled but left whole
1 medium Cucumbers
1 bunch Fresh dill

Preparation / Directions:

Place vinegar, water, peppercorns, salt and mustard seed in a large pot and bring to a boil. Meanwhile, wash cucumbers and slice off each end. In a large canning jar, place layer of dill, garlic, then pack in the cucumbers in an upright position. Continue layers to the top of the jar, leaving about 1/4 of an inch for boiled liquid. Pour boiling water over the cucumbers. Cover jar with a plate. Let stand overnight. Next day, remove plate and put on regular cover. After 24-48 hours, depending on taste, remove dill and garlic from the jars. Keep refrigerated.

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