4 qts. water
1 quart white vinegar
1 cup pickling salt
1 tsp. dill seed
Clove garlic
Carrots
Cucumbers

Boil water, vinegar and salt. Put in refrigerator and cool. To each quart jar add 1 teaspoon dill seed and 1 clove garlic. Slice cucumbers and carrots in stick length and pack in jars. Cover with cold juice and seal with zinc lids. Ready to eat in 2 weeks.