Roberta's Dill Pickles

Select medium to small sized cucumbers, scrub with vegetable brush, andpack in sterilized canning jars. Combine and boil the water, vinegar,and canning salt; pour mixture over the packed cucumbers (within 1 inchof 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 fillwith enought water to reach the neck of the jars. Cover and bring to aboil. Boil for 5 minutes. Turn heat off, and let stand in water 5 moreminutes. Remove jars from canner and let them sealMakes 7 to 8 quarts.

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