Dill Pickles

About 2-1/2 Quarts

6 small cucumbers
2 cups water
4 cups white wine vinegar
½  cup salt
3 bay leaves
3 tbsp dill seed
2 cloves garlic, slivered
dill flowerheads, to garnish  (or use 1 tablespoon of dill weed)

1. Slice the cucumbers into medium thick slices.

2. Put the water, vinegar, and salt in a saucepan and boil.  Them immediately remove from heat.

3. Layer the herbs and garlic between slices of cucumber in sterilized preserving jars until the jars are full.

4. Then cover with the warm salt and vinegar mixture. Leave on a sunny window sill for at least a week OR preserve in water bath for 15 minutes for pints and 20 minutes for quarts.