1 clove garlic
2 heads fresh dill
Cucumbers (sm. ones are best)
1 c. granulated pickling salt
3 qt. water
1 qt. cider vinegar

Pack clove garlic, fresh dill and cucumbers in hot quart jars. Combine pickling salt, water and cider vinegar and bring to boil. Fill jars with boiling mixture up to 1/2 inch from the top of each jar. Adjust lids. Place jars in cold pack canner filled with enough boiling water to cover 1 to 2 inches over top of jars. Process for 20 minutes. Carefully remove jars from water bath and allow to cool.