In the 20's - 40's everything was home grown, and and canning was a way of life . Nothing went to wast, and your winter meals depended on what you canned. This was my grand mothers recipe, it takes time but well worth it.
Wash cucumbers thoroughly . Slice in half lengthwise. Peel garlic cloves, and split in half.
Clean 7 masson jars in boiling hot water with lids and set aside.
Add garlic, salt, vinegar, and water in a pot and hear to boiling. Remove garlic and put ( 4 ) halves into each jar.
Pack cucumbers into clean hot jars. Add 2 tablespoons dill seeds and 3 peppercorns to each jar.
Fill each with boiling pickling syrup to 1/2 inch from top of jars. Seal jars immediatelt. Process in boiling water bath for 10 minutes. Take out of water let set to cool and set aside for a week befor eating.
For PLAIN DILL PICKLES just omit the garlic from the recipe. This makes 7 ( pint size ) jars of pickles.