Instructions: Sterilize canning jars, lids and screw bands according to manufacturers directions. Simmer vinegar, salt, water, and sugar in a large non-aluminum saucepan. In ONE STERIZILED JAR AT A TIME, place 1/4 teaspon each of the dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh dill. Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars, leaving 1/2" headspace. Cover with lids, screw on bands. Process jars in a large pot of simmering water for 5 minutes; water should cover jars by 1". Remove jars to a rack to cool. Test seals. Store in a cool, dark place for at least 6 weeks.

* You can slice or quarter cucumbers if you desire.

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