small pickling cucumbers to fill a gallon jar
4 or 5 dill blossoms (or a large stalk of fresh dill)
2 cloves garlic, peeled and left whole
2 cups white vinegar
5 cups water
1/2 cup pickling salt (non iodized)
Wash cucumbers and cut off stem end. Pack into a sterilized gallon jar with the dill. Place garlic on top. Bring all remaining ingredients to a boil and pour over the cucumbers. Allow to cool. Store in the refrigerator two or three days before eating. Will keep for weeks in the refrigerator. By the way, if you don’t happen to have a gallon jar. Simply place your cucumbers in a plastic container of about the same size. It is important that you have enough liquid to cover the cucumbers whatever you put them in.