3 lb. (3 to 4 inch) cucumbers (about 18)
5 c. water
1 1/2 c. white vinegar
1/2 c. Morton pickling salt
2 garlic cloves, split
1 tbsp. dill weed ( or 1 to 2 heads fresh dill)

Up to one week, or at least 3 days before serving: Scrub cucumbers under cold running water. Place in large heat proof bowl. Heat water, vinegar and pickling salt to boiling; pour over cucumbers. Add garlic and dill. Place a saucer over top and weigh it down with a water filled jar to keep cucumbers immersed in brine. Cover with a clean towel. Store at room temperature.

Early in day of serving: Transfer cucumbers and enough brine to cover into a clean jar. Cover and refrigerate until serving time.

Makes about 1 quart. A good tasting pickle. You may add a sliced onion to brine after some pickles are gone.