In bottom of sterilized jars put:

1 large piece of dill

1 small piece of garlic

Pack with:

Small to medium sized cucumbers

Small carrots

Top with:

1 large piece of dill

Boil together:

½ Cup Pickling salt

6 Cups Water

2  Cups Vinegar

Pour hot liquid into jars. Seal. Let stand in cool place at least 6 weeks before using. Makes sufficient liquid for 4 qts. of pickles.

DILL  PICKLES