Kosher Pickles - cooking recipe

Ingredients

1 lb. (about) small pickling cukes (2 to 3 inches long)
1 heaping tsp. pickle spices
1 large clove garlic, sliced
2 to 3 bay leaves
1 large fully seeded head dill
1 heaping Tbsp. kosher salt
cold tap water

Preparation

Directions are for 1 quart of pickles.
Wash a quart canning jar.
Wash pickling cukes.
Pack cucumbers vertically in jar. Pack firmly.
Put in all the spices.
Stuff the head of dill into the top.
Add salt.
Fill to the brim with cold tap water.
Seal. Should be ready to eat in 10 days to 2 weeks if kept in a warm area.
Will keep for years.