Dill Pickles II

9-10 quart jars for canning
1 peck very fresh cucumbers - not too large
30 cloves of garlic
fresh dill - enough to yield 30 flowers
pickling spices
coarse salt

In bottom of each jar (I run mine through dishwasher), put a clove garlic and a dill flower. Fit in tightly one upright row of cucumbers. Add a garlic and dill. Fill jar with cukes. Add a garlic and dill plus a scant teaspoon mixed pickling spices and a heaping tablespoon coarse salt. Fill jars with cold water from the tap. Close but not tightly. Allow to stand out overnight. Adjust water if necessary, seal tightly and store in a cool place. New dills will be ready to eat in about 8 to 10 days. For well done, wait three weeks. Yes, they will keep - unless you eat them all.