1 clove garlic for each qt. jar.
6 peppercorns, for each qt. jar
1 clove spice, for each qt. jar
Flower of dill, for each qt. jar
1/2 peck straight 3" cucumbers
2 qt. vinegar
1 qt. water
1 c. coarse salt

Sterilize 4 quart jars. Place garlic, peppercorns, clove spice and dill in each jar. Scrub cucumbers well. Dry them. Pack them closely into jars. Bring vinegar, water and salt to boil. Fill jars with this hot mixture. Seal jars. Let pickles ripen at least 5 days before serving.