Sunshine Pickles - cooking recipe

Ingredients

enough cucumbers to fill gal. jar, washed, ends cut off and sliced
1 Tbsp. or 1 head fresh dill
4 garlic cloves
4 Tbsp. salt
4 1/2 c. white sugar
12 Tbsp. vinegar
3 tsp. mustard seed
3 tsp. celery seed

Preparation

Add the dill, garlic cloves and salt to the cucumbers.
Fill gallon jar with water.
Put a crust of bread on top.
Put lid on and sit in sun for 7 days.
After 7 days, rinse in cold water several times.
Mix the remaining ingredients.
Do not heat.
Just stir in bowl.
Pour over cucumbers in jar.
Keep shaking jar to mix pickles.
Can be eaten after 3 days.