4 lbs. Cucumbers, 2 - 4" Long
3-1/2 Tbsp. Pickling Salt
1-1/2 Tbsp. Mustard Seeds
3 Cups Water
3 Cups White Vinegar
6 Bay Leaves
6 Cloves Garlic
6 Fresh Dill Heads, Or 1-1/2 Tbsp. Dill Seeds

Wash cucumbers. Combine salt, mustard seeds, water and vinegar in sauce pan. Heat to boiling. Boil jars and lids. Drip dry jars and while still hot put one bay leaf, a clove of garlic and a piece of fresh dill into jar. Pack with cucumbers. Fill jar with hot liquid, leaving about 1/2-inch headspace. Carefully seal. Bring water to a boil in a large pan and insert the jars into the boiling water. Make sure the jars are covered with water. When all jars are in the boiling water, turn off the heat. Remove jars after 10 minutes. The pickles will be ready to eat in about 3 weeks.