distilled white vinegar
pickling salt or kosher salt
small pickling cucumbers, rinsed
vinegar, salt, water, sugar in large non-aluminum saucepan.
jars, one at a time, place ¼ tsp. each of dill and celery seed, 5
peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack each jar with
cucumbers. Ladle hot vinegar mixture into jars, leaving ½” headspace.
Cover with lids, screw on bands. Process jars in water bath (make
sure water in 1” above jars) for 5 minutes. Remove jar to cooling rack.
Test seals. Store in cool, dark place for at least 6 weeks.