50 sm. cucumbers
2 qt. water
Sprigs of dill weed
1 qt. vinegar
3/4 c. canning salt
Cloves of garlic

Select cucumbers that are 3 to 5 inches long. Wash and refrigerate overnight. In a large kettle, mix the vinegar, water and canning salts and bring to a boil. Put the cucumbers in sterilized jars, along with a sprig of dill weed and a clove of garlic in each jar. Pour the vinegar solution over the cucumbers to the top of the jars and seal. (Two teaspoons of dill seed may be substituted for the dill weed.)