Aunt Agnes' Garlic Dill Pickles

Method

1. I

   Wash and pack your cucumbers in clean jars.

2. II

   Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.

3. III

   Combine vinegar, water and salt and bring to a boil.

4. IV

   Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.

5. V

   Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.

6. VI

   Store them for 21 days.

7. VII

   Put in refrigerator and let chill at least 24 hours before opening.