50 med. size firm cucumbers
Mustard seed
Celery seed
Bay leaves
Pickling spice
Dill
5 qt. water
1 c. salt
2 c. vinegar

Wash cucumbers and pack whole into hot, sterilized 1 quart canning jars. To each quart jar, add 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1 bay leaf, 1/2 teaspoon pickling spice and 1 large piece of dill. Bring water, salt and vinegar to boiling point. Pour over cucumber to fill jars. Seal at once. Need to stand at least one week before using.