I had my aunt email me her recipe for crock pickles……I used to love my grandma's.  She said these are better than grandma's!

CROCK DILL PICKLES

• 8 c water
• 1/2 c coarse pickling salt
• 1 gallon cukes, around 3″, scrubbed
• 6 cloves of garlic
• 6 dill sprigs
• 2 Tbl pickling spice
• 1 c white pickling vinegar

Put water, vinegar and salt into crock, dissolve salt. Add rest of ingredients. Put a plate on top, weigh it down.  Cover crock with saran wrap.  Crock should be kept in warm area (70 degrees or so).  Keep in crock for 7 days, check every day and remove scum if any.

Strain spices from brine.  Boil brine for 5 minutes.  Sterilize jars.  Fill with pickles, pour brine into jars to ½” headspace.  BWB 5 minutes.