Roberta's Dill Pickles

Directions

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 teaspoon dill and 1 teaspoon 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.