24 pickling cucumbers
6 dill flowers
2 clove garlic
1 c. uniodized salt
1 qt. distilled white vinegar
1 tbsp. pickling spices
3 qts. water

Place cucumbers, dill, garlic, and pickling spices in scalded 2 gallon glass jar or crock. Heat remaining ingredients in large kettle over medium heat to boiling. Cool to lukewarm. Pour over cucumbers and spices in jar. Let stand, covered, in cool, dark place for 2 weeks. Remove film that forms on top. Strain vinegar mixture into large kettle; heat to boiling. Reduce heat. Simmer, uncovered, over medium heat for 5 minutes.

Pack cucumbers with 1 dill flower into each sterilized canning jar. Pour hot vinegar mixture over cucumbers to cover, leaving 1/4 inch head space. Process water bath for 10 minutes.