Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Bushel        Young Cucumbers
   6      C             Water
   6      C             White Vinegar
  12      Tbsp          Canning Salt
                        Garlic
                        Dill
                        Mustard Seed

Preparation:

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.