Small pickling cucumbers to fill a gallon jar
4 or 5 stalks fresh dill
2 cloves garlic, peeled and left whole
2 cups white vinegar
5 cups water
½ cup pickling salt
Pack cucumbers into washed, sterilized jar with the dill. Place garlic on top. Bring all remaining ingredients to a boil and pour over the cucumbers. Allow to cool and refrigerate for two or three days before eating. Store in the refrigerator.