4 lg. cucumbers, sliced into 4 strips
5 cloves garlic
1/4 c. salt
2 qts. cool water
2 tbsp. pickling mix
2 tbsp. dill seed

Combine all ingredients into a large jar. Top with 1 slice rye bread. Cover with plastic wrap and let sit in a cool place for 3 days. Refrigerate 4 days, then enjoy.