Cucumbers
3 1/2 c. water
1 c. vinegar
1/4 c. canning salt
Fresh dillweed
Garlic cloves

Pick small to medium cucumbers. Wash and pack into quart jars. Place dillweed and 1 small clove garlic into jar. Heat water, vinegar and canning salt to boil. Pour over cucumbers and seal immediately. Store in dark place for 6 weeks before eating.