Garlic Dill Pickles - cooking recipe

Ingredients

6 to 13 small Kirby cukes
1 heaping tsp. pickling spice
6 to 8 cloves garlic (unpeeled)
3 to 4 oz. white vinegar
1 tsp. salt, dissolved
hot water
dill weed

Preparation

Use jar or jars from quart size to gallon size.
Wash cukes. Put pickling spice and cloves of garlic (gash a few of these but don't cut all the way through) in jar.
Pack cukes in jar (whole). Add a little fresh dill weed.
Add vinegar and enough hot water to dissolve salt.
Fill jar or jars.
Cover and leave on kitchen counter 2 days.
Refrigerate and enjoy.
(Must be kept in refrigerator.)