4 lb. pickling cucumbers, washed & blossom ends removed
3 c. white or cider vinegar
3 c. water
1/3 c. salt
3 peppercorns per quart
2 dill heads (or 2 tbsp. dill seed) per quart
1 gal. clove per quart

1. Cut cucumbers into spears.

2. Combine vinegar, water and salt in a small saucepan and bring to a boil.

3. Add peppercorns, dill (or dill seed) and garlic to each clean, hot quart jar.

4. Pack cucumber spears in jars.

5. Fill the jars with the boiling pickling mixture, leaving 1/2 inch head space; seal.

6. Process in boiling water bath 20 minutes. Yield: about 3 quarts.