Aunt Irene's Dill Pickles

• 4 cucumbers
• 2 dill blossoms
• Quart of water
• 1/2 tsp pickling spices
• 2/3 cup of cider vinegar
• 2 garlic cloves
• 1 heaping tbsp salt

Slice cucumbers into long wedges. Combine with pickling spices, dill, and salt in a large bowl, then pack into canning jar(s).

In a saucepan, combine vinegar and water. Bring to a boil, then pour over cucumbers. Seal and turn upside down for 2 hours to incorporate seasoning, then turn right side up and refrigerate for 2–3 days.