Pickling Cucumbers

Simon's mom's recipe. She says:

This is the recipe we used from my 40 year old cookbook.

Wash small, firm cucumbers, pack closely but not "squished" into wide mouth quart jars. (You can slice them but I prefer them whole.)
Place a clove of peeled garlic and a head of dill into the jar. (We used to grow our own dill and use that. I don't know if you can get heads of dill out there. You could probably use a teaspoon of dill seed in place of a head of dill, or seed mixed with dill leaves?)
Mix 3 quarts of water, 1 quart of cider vinegar and 1 cup of salt together and bring to a boil.
Pour boiling mixture over quart jars, enough to cover cukes and come within 1/4 inch of top of jar.
Seal with lids tightly.
Store in a cool, dark place (you can cover with a paper bag or under a counter etc. I actually usually just put them in my hallway and they seemed fine.)
Takes about 4 weeks to cure, will last unopened 6-8 months. Once you open a jar, refrigerate.