17 to 18 lbs. cucumbers (3-5 inch size)
2 gallons water
14 cloves garlic
6 c. vinegar
3/4 c. salt
9 c. water
1 1/2 c. pickling salt
14 tsp. mustard seed
21 dill heads (or 7 tbsp. seed)
1/4 c. sugar
2 tbsp. pickling spices

Put cucumbers, pickling salt and 2 gallons of water in a large crock or kettle and let stand overnight. Drain and pack in clean hot quart jars, adding to each 2 teaspoons mustard seed, 1 or 2 cloves garlic and 3 heads dill or 1 tablespoon dill seed. Tie the pickling spices in a small cloth bag.

Combine the vinegar, salt, sugar and 9 cups of water with the bag of spices and bring to a boil. Boil for about 2 minutes. Remove the spice bag and pour the liquid over the cucumbers in the jars. Leave 1/2 inch headroom. Adjust the lids and process in boiling water for 20 minutes. Makes 7 quarts.