1 gal. jar
Sm. cucumbers
6 whole cloves
Garlic, dill
1 tbsp. peppercorns
2 tbsp. celery seed
2 tbsp. mustard seed
Salt, sugar, and vinegar (see below)

Wash and scrub cucumbers, cut in 1/2 inch pieces. Place in 1 gallon jar with cloves, 8 teaspoons garlic, 8 dill (use dill stem), 6 cups water, 3 tablespoons salt, 3 tablespoons sugar, 2 cups vinegar (boiled). Pour over pickles in jar after 15 minutes reheat, add peppercorns, 2 tablespoons mustard seed, celery seed then add reheated vinegar. Seal and refrigerate when cold. Wait 24 hours before eating.