Quart size Mason jars
Mason caps and Dome lids for jars
Pickling cucumbers, about 3 inches long, about 5 per jar
Dill, one stalk per jar
Garlic, 2 cloves per jar
Kosher salt (It must be KOSHER coarse salt; no other salt, especially table salt will do!)
1. Scrub jars thoroughly with cleanser.
2. Boil jars or clean them in the dishwasher.
3. Rinse cucumbers and dill well.
4. Fill jars with cucumbers, with the larger ones at the bottom.
5. Cut away root part of dill stalks. Fold up and insert one stalk into each jar. If you cannot get dill stalks use about 1 teaspoon of dill seed for each jar.
6. Add 1 teaspoon of pickling spice to each jar.
7. Add 1 tablespoon of kosher salt to each jar.
8. Add 2 crushed cloves of garlic to each jar.
9. Boil mason caps and dome lids for 20 minutes. Cool them off by running them under cold water, in which they are left until used in the next steps.
10. Fill each jar with cold water to the very top so that surface tension creates a little dome. Place dome lid on the mouth of the jar; if a little water is lost in the process, don't worry about it.
11. While holding down the lid with one finger, screw on the mason cap as tight as possible with your other hand. Do NOT use any gadget to tighten further.
12. Shake the jar to dissolve the salt; the salt dissolves immediately on shaking.
13. Turn each jar upside down for about 1/2 hour to see if there is any leaking from the cap. If there is none, then stand the jar upright for storage. If there is a leak, then remove cap and lid, add more water as necessary, and redo steps 10, 11, 12, and 13.
14. Store jars in dark place at room tempurature with a sheet of plastic underneath to catch the leakage created by escaping gas.
15. After one week, the pickles are eatable. Open one to see if it's strong enough to your taste. If so, then to stop pickling process, move jars to refrigerator. If not, then keep jars in dark place at room tempurature until a taste test demonstrates that the pickles are ready.