Dill Pickles-Wash cucumbers thoroughly and cut lengthwise into thick slices. Wash jar well and rinse, pour boiling water into jar and empty. Repeat process and let water cool, empty jar. Place dill seed, garlic, pickling spices and bay leaf in the bottom of the jar. Arrange washed sliced cucumbers in jar. In a nonreactive saucepan, heat vinegar, water, and course salt until mixture boils. Remove from heat and let mixture cool. Pour brine over cucumbers. cover with a lid and store in the refrigerator. Give them at least 3 days to cure. Adjust ingredients when increasing or decreasing the amount of cucumbers used.

Refrigerator Bread and Butter Pickles -wash cucumbers thoroughly and cut into 1/4 inch pieces. Place in a large bowl and add 1 1/2 pounds of onions and 1/2 cups salt : toss well to combine and add enough cold water to cover. Let stand covered for two hours. Transfer mixture to a colander to drain, discarding liquid and rinsing under running cold water, drain and set aside. Combine 3 cups vinegar, 2 cups sugar and 2 1/2 teaspoons mustard seed, 1 1/2 teaspoons turmeric and 2 teaspoons ground celery seed in a large nonreactive saucepan and bring to a boil over high heat. Add cucumbers and onion and return to a boil. Cook 1 minute and cool. Transfer mixture to sterilized jar, see above, and store covered in the refridgerator for up to 3 weeks. I doubt if they will last that long, because the pickles are so delicious.