3 1/2 lb. very sm. kirbies
2 cloves garlic
2 tbsp. salt
2 tbsp. pickling spice
Scant tsp. sour salt
1 bundle dill
2 qt. water

Wash and dry kirbies. Put in gallon jar. Add 2 quarts water. Clean garlic and squeeze into jar with garlic press. Add salt, pickling spice and sour salt. Wash dill, cut off roots, tie in a cloth and add. Cover jar and leave it at room temperature for 24 hours. Then put it in the refrigerator for 2 more days.