The Pickle has been around for a very long time, it's actual origins are unknown and they probably originated in multiple cultures over many millenia. There are references to pickling in ancient India as well as in the Bible. Dill is one of the most common spices used as aflavoring agent in pickling.
Basic Dill Pickle Recipe
4 lbs. Small Cucumbers
4 quarts Water
1 quart Vinegar
1 cup Pickling Salt
Let water, vinegar and salt come to a boil, then set aside. Put dill and 1 clove garlic in the bottom of a mason jar.
Prick the cucumbers shallowly with a fork before putting them in the jar. Put 1 tsp. alum in each quart. Fill jar with the brine which you put aside.
Seal tight and let stand until the brine is clear before using.
Deli-Style Half Dills
These Delicatessen-style dill pickles are not subjected to any kind of heat treatment.
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash the cucumbers, Remove the blossom ends. Place cucumbers in large crocks and Distribute the dill heads evenly.
Make a brine of the remaining items and add to the cucumbers. Cover with a heavy plate and weigh it down . Store at moderate room temperature (70 to 75 degrees Fahrenheit).
If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation. After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation. THESE PICKLES MUST BE KEPT REFRIGERATED.