4 lbs. (4 inch) cucumbers
14 cloves garlic
6 tbsp. salt
3 c. vinegar
3/4 c. dill seed
21 peppercorns
3 c. water

Wash cucumbers thoroughly; slice in half lengthwise. Peel garlic cloves; split in half. Add garlic to salt, vinegar and water. Heat to boiling. Remove garlic and put 4 halves into each jar.

Pack cucumbers into clean, hot jars. Add 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with boiling pickling syrup to 1/2 inch from top of jars. Seal jars immediately. Process in boiling water bath for ten minutes. For plain dill pickles, just omit garlic. Yield: 7 pints.