30-36 cucumbers, 3"-4" long
3 c. vinegar
3 c. water
6 tbsp. salt
Fresh or dried dill
Garlic cloves
Mustard seed

Wash cucumbers. Make a brine of vinegar, water and salt. Bring to boil. Put a generous layer of dill, half to one sliced garlic clove and 1 1/2 tablespoons mustard seed in each quart jar. Pack half full with cucumbers. Add another layer of dill and complete pack of jar. Fill jars within 1/2" of top with brine. Put on lids, bands tight. Process for 5 minutes in boiling water bath. Pickles will shrivel some in processing but will plump up again. 5 quarts.