Make these a quart at a time as your cukes become available.

Into a sterile, hot, wide-mouth quart jar, place:

• 1 head dill (or 2 if they're smaller or you like more dill)
• 1 fat clove of garlic, peeled
• 1 tsp canning salt
• 1/2 c vinegar

1. Pack in the clean cukes and fill jar with boiling water.
2. Seal and process in a water bath according to directions for your location.

   In about 2 weeks, you'll have the best pickles you've ever done so easily!