Instructions: Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mixture over the packed cucumbers (within 1 inch of top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp. mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 minutes. Turn heat off, and let stand in water 5 more minutes. Remove jars from canner and let them seal

Makes 7 to 8 quarts.

Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.

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