Dill Pickles (Joycelyn)

23 small pickling cucumbers (number depends on size)
1 cup salt
1 1/3 qt vinegar
2 2/3 qt water
(vinegar and water should make equal 1 gallon when combined)
Place dill and one pickling onion and one clove of garlic per quart jar. Wash cucumbers and pack them tightly into the jars.
Boil vinegar, water, and salt 3 minutes and then pour over cucumbers in jars.
(Make sure mixture continues to boil while you are pouring over jars.) Place hot canning lids on jars and tightly screw on rings. (I prefer to use wide mouth jars as it is easier to pack the cucumbers in the jars)
This recipe does not require you to cold pack or pressure cook to process. We have used this recipe for 3 generations and no one has died or been sick so it must be safe.