3 lbs. of 4 inch cucumbers
2 cloves garlic, crushed
1 c. distilled white vinegar
5 c. water
1/2 c. salt
3 tbsp. dried dill weed

Wash and scrub cucumbers. Place a layer of dill on the bottom of a large ceramic bowl or crock and cover with half the cucumbers. Add garlic. Top with a final layer of dill. Mix vinegar, water and salt; pour over dill and cucumbers. Add more water if needed to cover completely.

Cover bowl with a china plate to hold pickles under the brine. Let stand in a cool place for 4 days. Seal in sterilized jars. Makes 4 pints of pickles.