12 cucumbers, 3-4" long, quartered or whole
2 tsp. coarse salt, pickling salt or kosher salt
8 cloves garlic
1/2 tsp. mixed pickling spices
2 sprigs dill with seed heads
2 (1 qt.) jars, sterilized

Wash and dry cucumbers. Pack into hot sterilized jars. Place 1/2 of remaining ingredients into each of the jars. Fill jars with cold water, letting it run off slightly to carry off air bubbles. Seal tightly and stand for about 2 weeks in a cool place. After opening store in refrigerator. Makes 2 jars.