Recreating Duke Zeibert's Legendary Pickles
From: Washingtonian magazine,  November 2007
2007-11-10 Chris Shenton

Haven't tried yet.

Per Quart of canned pickles:

1	pound	Cucumbers, small, green, scrubbed, washed
6	cup	Water
1/4	cup	Pickling Salt
1/4	cup	White Vinegar
5	clove	Garlic, whole or halved
1/2	bunch	Dill, fresh
1-2	tsp	Black Peppercorns, whole

Sterilize jars.
Lop 1/4 inch off each Cucumber end.
Slice or leave Cucumbers whole, it doesn't change the texture.
Combine Water, Salt, Vinegar and bring to eay boil,
cool to room temperature.
Pack Cucumbers into jars.
Add Garlic, Dill, Pepper Corns.
Cover complete with brine.
Let sit in refrigerator four days before tasting.
Should last for weeks refrigerated.