Mr. Levine'S Dill Pickles

cucumbers
10 qts. hot water
garlic
1 C. coarse salt
flowers of dill
1/2 C. sugar
mixed pickling spices
1/2 C. vinegar

Sterilize canning jars and cover with rings. Place the cucumbers in the jars. To each jar add 1 to 2 cloves of garlic cut up, 1 t. mixed pickling spices and flowers of dill on top of the jar. Make a brine by dissolving all the ingredients in the second column in the hot water. The vinegar is added not for flavor, but because it is supposed to keep the pickles firm. Pour the brine over contents, filling jars up to the neck. Dip covers in boiling water and cover tightly. Keep in a cool dark place. Will be ready to eat in 3-4 weeks. These will keep all winter.