Mrs Moroni Pickles

In each quart jar:
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
1 clove peeled garlic
1 bay leaf
Sprig of Fresh Dill

Syrup for 1 quart:
1/2 cup vinegar
1 1/2 cups water
slight 2 Tablespoons canning salt

Syrup for 6 quarts:
1 quart Cider Vinegar
3 quarts water
1 scant cup canning salt

Sterilize jars in boiling water for 10 minutes. Remove and pack with cucumbers sliced in half. Place cut edge against glass. Add spices. Pour boiling syrup carefully over cucumbers until 1/4 inch from top. Wipe edge clean and top with new lid. Screw tight. Allow to sit and seal.

Recipe from Patricia Bott to Grace Weese, Brigham City, Utah 8.19.1963.
Shared with Rae Udy from Grace Weese 7.17.2003.
Calories: 23, total fat: 0, potassium: 7%, total carbohydrate: 2%, dietary fiber: 5%, protein: 1g, calcium: 31g, vitamin C: 14%