Crunch a crisp dill pickle with a noon time sandwich.

3 qt. water
1 qt. cider vinegar
1/2 c. salt
1 head fresh dill per quart
1 clove garlic per quart
1/2 tsp. mixed pickling spice per quart
5 lb. sm. pickling cucumbers, washed & blossom ends removed

1. Combine water, vinegar and salt in pot and allow to simmer.

2. Place dill, garlic and pickling spice in bottom of each clean, hot quart jar. Pack in cucumbers. (It's best to do one jar at a time, from packing to sealing, so that jars and contents remain hot throughout process.)

3. Pour simmering vinegar solution over cucumbers leaving 1/2 inch headspace; seal.

4. Process in boiling water bath 20 minutes. Yield: About 4 quarts.