Easy Dill Pickles

Easy Dill Pickles (from isbn 1-85967-011-3)

6 small cucumbers
2 c water
4 c white wine vinegar
1/2 c salt
3 bay leaves
3 tbsp dill seeds
2 cloves garlic,
slivered dill flowerheads to garnish

Slice cucumbers into med-thick slices. Put the water, vinegar and salt in a saucepan and boil, then remove immediately from heat. Layer the herbs and garlic between slices of cucumber in sterilized jars then cover with the warm salt/water/vinegar mixture. Leave on a sunny windowsill for at least a week before using.

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