30 to 36 cucumbers (3 to 4 inches long)
6 tbsp. salt
3 c. vinegar
3 c. water
Fresh or dried dill
Garlic
Mustard seed

Wash the cucumbers. Make a brine of the vinegar, water and salt. Bring to boil. Place a generous layer of dill, 1/2 to 1 clove garlic (sliced) and 1/2 tablespoon of mustard seed in bottom of each clean quart jar. Pack the cucumbers into the jars.

When the jars are half filled with cucumbers add another layer of dill and complete the packing of the jars. Fill the jars to within 1/2 inch of the top with the boiling brine. Seal jars and screw the band firmly. Process 5 minutes in a boiling water bath. Pickles will shrivel some after processing. They will later plump in sealed jar.