Recipe measured for a single quart jar of pickles. Really nice if you are growing your very own pickle vines of which never make any promise on yield. This recipe was given to me when I lived in Hemphill. Tx. (population 1400)    :)     I made them every summer while on Toledo Bend Lake. These are so crisp and similar to the Claussen brand. My neighbors would laugh at my little jars all lined up, sitting in full sun, atop the utility shed. CAUTION: Look out for Bumble Bees, if you are lucky enough to have your own pickle vines. Belle Star doesn't eat cucumbers and calls an ace an ace!     :)     Enjoy

2	Tbsp.	Ice Cream Salt or Pickling Salt
2		cloves (or fingers) of Garlic Pod, diced
2	Tbsp.	Dry Dill Seed (fresh dill may be used and only use 1 Tbsp. Salt)
1/2	C.	5%+ of Distilled Vinegar. NEVER USE LESS THAN 5%. Check label

• Wash and pack cucumbers (cut in any shape or leave whole) in QUART Wide mouth (preferably) jars, add above ingredients and fill with water.
• Screw on canning lids careful not to let dill get between jar and lid. Set in sun turning upside down every 24 hours for 4 days. The sun will seal the jars. (What if it rains? Give them another day! I knew you would ask.) THAT'S ALL, FOLKS!