cucumbers cut into spears
1 qt. vinegar
2 qt. water
1/2 c. pickling salt
fresh dill
garlic cloves

Bring vinegar, water and salt to a boil. Cut cucumbers in spears. Place one sprig of dill and one garlic clove in each quart jar. Place spears in jars and add one more sprig of dill. Pour brine over spears and seal with heated lids and rings. Allow to stand a week or so before eating.