6 to 6 1/2 lbs. pickling cucumbers
3/4 c. dill seed
6 cloves garlic, peeled
1 qt. vinegar
1/2 c. pickling salt

Rinse cucumbers well; remove stems and blossom ends. Pack into 6 hot, clean quart jars; leave 1/2 inch headspace. Add 1 head dill or 2 tablespoons dill seed and 1 clove garlic to each jar.

For brine, combine vinegar, salt, and 2 quarts water. bring to boiling. Pour hot brine over cucumbers; leave 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 15 minutes. Let pickles stand at least 1 week before using. Makes 6 quarts.