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

Wash cucumbers. Make brine of vinegar, water and salt. Bring to boil. Put generous layers of dill, 1/2-1 sliced garlic clove and 1 1/2 teaspoons mustard seed in each quart jar. Pack cucumbers tightly in jars. When half filled with cucumbers, add another layer of dill and complete packing.

Fill jars within 1/2 inch of top with boiling brine. Put caps on jars, screwing bands tightly. Process 5 minutes in boiling water bath. Pickles will shrivel during processing, but later will plump back to shape in sealed jar.