1 med. size clove garlic
2 sprigs dill
Pickling cucumbers
3 quarts water
1 quart apple cider vinegar
1 c. canning salt

Place garlic and 1 sprig dill in canning jar. Pack 1 layer of cucumbers in j mar. Place second sprig of dill in jar and finish packing cucumbers. Mix water, vinegar and salt and pour over cucumbers to bottom of jar rim. Place lid over jar and place in canner. Fill canner with cold water to cover lids. Heat until almost or just boiling. When lid is hot and cucumbers have just turned color, they're done. Turn off heat and let jars sit in water until cool.