1 c. white vinegar
1 qt. water
1/4 c. canning salt
1 garlic clove, peeled per quart
2 tbsp. dill seed or 1 big head fresh dill per quart

Bring brine to boil. Sterilize jars and lids then pack whole cucumbers into jars. Add garlic clove and dill. Pour on boiling brine. Waterbath 3 to 5 minutes.

Sterilized jars can be kept in 250 degree oven until ready to use. Bring waterbath to boil before entering jars into the water. 3 1/2 times this recipe equals 7 quarts.