• Small cucumbers
• Fresh Dill
• Garlic
• 20 c. water & 1 c. salt (not iodized)
• 1 t. pickling spice per jar

Wash and pack cucumbers into sterilized jars, vertically. Put a sprig of dill amongst them and add a couple of cloves of garlic to each jar. Bring water and salt to boil and add pickling spice; while still boiling pour over packed cucumbers in jars, filling to brim. Seal tight. Ready for use in about 3 weeks.