Canadian Living via Margy's cookbook

Ingredients

• 4 lbs small cucumbers
• Sprig of fresh dill
• garlic cloves, peeled
• 6 cups water
• 2 cups white vinegar
• ¼ c. pickling salt

Directions

1. Wash cucumbers well. Place dill and garlic cloves in bottom of each sterilized jar.

   2. Pack cucumbers into jars and top with another spray of dill and more garlic (if desired).

   3. In large pot combine water, vinegar and salt – heat to boiling. Pour hot mixture over cucumbers leaving 1/8” headspace. Seal immediately.

Store 4-6 weeks before using.