1 c. dark cider vinegar
1 c. sugar
1 tsp. salt
1/4 tsp. mustard seed
1/4 tsp. celery seed
Garlic clove for each jar
1 sprig dill for each jar

Cucumbers should be medium size or smaller. Bring all but the garlic and dill to a rolling boil. Put garlic and dill in each jar. Slice cucumbers into jars until almost full. Cover with boiling syrup and seal. This recipe is large enough for 2 pints of pickles if packed tightly. Let age for a couple of weeks. I cook syrup for 3 quarts of pickles; I use: 4 c. sugar 4 tsp. salt 1 tsp. celery seed 1 tsp. mustard seed

I put jars in a canner of boiling water and let stand until cool.