3 qt. water
1 1/2 c. vinegar
2 tbsp. salt
1 large garlic bulb
5 or more pieces dill
1/2 chopped onion
1 tbsp. mustard seed
1 tbsp. dry mustard
cucumbers

Bring water, vinegar and salt to a boil. Pack cucumbers in gallon jar with remaining ingredients. Fill spaces in jar with dill. Pour boiling water over pickles. Wipe off rim and tighten lid. Flip over on lid to seal. Let cool and refrigerate at least one week before eating.