1or 2 gallons of small cucumbers
1 garlic bulb( break into individual cloves)
3/4 cup salt
1 quart white vinegar
3 quarts water
Scrub cucumbers and soak in pickling lime at least 2 hours. Put 3 or 4 cloves of garlic and a sprig of dill in each quart jar. Pack jar with cucumbers. Bring vinegar, salt, and water to a boil and pour over pickles. Either put them in the refrigerator for 2 or 3 weeks or seal jars in boiling water for 15 minutes. Start timing as soon as you put the jars in the boiling water.