12 pickling cukes, about 5 inches long
4 to 6 sprigs fresh dill - per jar
3/4 c. vinegar
3 oz. coarse salt (about 1/3 c.)
4 cloves garlic, sliced thin

Preparation time: 20 minutes. Chilling time: 2 days.

Scrub, cut off ends and discard. Pack with dill into 4 sterilized pint jars. Cukes may be cut length or half to fit tight in jars. In a medium pan, mix 1 quart water and vinegar, salt and garlic. Heat to boil and cool completely. Pour over pickles to 1/4 inch from top of jars. Seal and refrigerate immediately. The pickles are ready to eat in 2 days.