Instructions: Wash and scrub cucumbers cutting out any imperfections. Soak in ice water two to three hours or longer.

Prepare brine. To each 1-pint-sized jar add 1 clove garlic, 1 head of dill and 1/2 teaspoon mustard seed. Place 3 to 4 cucumbers in each jar. Bring brine to a boil and keep hot while filling jars.

Pour hot brine over cucumbers to within 1/2-inch of jar tops. Adjust lids and process in a boiling water bath of 212 degrees for 15 minutes.

This recipe yields 6 or 7 pints.

Yield: 6 pints

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