Waiting for these second only to Christmas and Easter

My Mini-man and baby girl just helped me whip up a small batch of dill pickles and pickled carrot/zucchini. The children and I all love, love, love to eat pickles and so these will be very quickly devoured I predict. And the three day waiting time will seem as long as the wait for Christmas and Easter for my boys I bet!

The recipe, from an older woman I used to work with, is a three-day pickle that she said her Ukrainian mother always made. I remember she told me her three boys have eagerly awaited the making of these pickles each year ever since they were little guys. They still ask her for them when they come home now that they're grown.

Here's the recipe for anyone else who wants an easy and very yummy pickle:

Gloria's Mum's Three-Day Dill Pickles

Fresh dill
Pickling cucumbers to fill seven medium canning jars
18 cups water
2/3 cup white sugar
2/3 cup brown sugar
2 1/2 cups vinegar
15 tbsps pickling salt
Garlic cloves
Pickling spice

Wash cucumbers and pack into sterilized jars with fresh dill, peeled garlic cloves, and pickling spice.

Bring the water, sugars, vinegar and pickling salt to a boil in a large saucepan. Pour over jarred cucumbers and put lids on the jars. Let sit on the counter for three days and then refrigerate. Enjoy and eat while they last!