Before you begin: Wash thouroughly as many glass jars as you think you will need. They can be quart or pint size. Wide mouth jars work the best for pickles. Make sure you have enough lids and rings to match.
Tools that make things alot easier: Magnetic lid lifter, jar funnel, jar lifter
Now, wash your cucumbers. If they are small enough, you can leave them whole, or you may want to chop them into slices or spears.
In earch quart size jar place:
-1 tablespoon of dill seed
-About 2 tablespoons of fresh dill weed (if available)
-1 tablespoon salt
-1 tablespoon chopped garlic (optional)
-1 or 2 washed grape vine leaves (optional - helps keep pickles crisp)
Pack the cucumbers tightly into the jars. Don't be afraid to really squeeze them down and fit as many in as possible. Just make sure you don't have any sticking slightly up over the top. :^)
Spread out a dry towel on a clean work surface and place all of the jars spaced a little apart from each other on the towel.