Dill Pickles

2 cups cider vinegar

1/3 cup sugar

1/3 cup non-iodized salt or canning salt

1/2 cup (packed) fresh dill

3 white onions, peeled and chopped

3 cloves garlic, peeled and thinly sliced

3 1/2 to 4 pounds small Kirby cucumbers, well scrubbed (to fill 1-gallon jar)

1 tsp mustard or celery seed

Sterilize 1-gallon glass jar and lid by immersing in boiling water for 10 minutes. Remove from water and set aside.

In large enameled, glass or other non-reactive saucepan, combine 6 cups of water with the cider vinegar, sugar and salt. Bring to boil, reduce heat to low and then simmer mixture while proceeding with recipe.

Place a third of the dill in bottom of jar. Top with a third each of the onion and garlic. Starting with smallest cucumbers, pack 1 layer horizontally over garlic. Place another layer crosswise over first.

Continue until jar is two-thirds full, packing jar tightly and filling gaps with cucumbers halved lengthwise.

Add another third of the dill, followed by another third each of onion and garlic. Top with cucumbers, packing tightly. Top with remaining dill, onion and garlic.

Place jar in large plastic basin and carefully pour hot vinegar mixture (brine) into jar to fill it completely.

Using a long wooden skewer, gently nudged the cucumbers deep in the jar to dislodged any air bubbles. Add more brine, if necessary and allow to sit 5 minutes. Add more brine to fill the jar to the brim, and top with mustard seed.

If using glass lid, place the lid directly on jar. If using metal lid, to prevent corrosion, place large piece of wax paper over top of jar before fastening lid.

Let mixture cool to room temperature. Remove jar from basin, and wipe clean with damp sponge. Refrigerate jar at least 24 hours before eating.

The pickles may be refrigerated for up to a year.

Yield: 20 to 25 pickles.