BRINE:

1 qt. white vinegar
1 c. sugar
1/2 c. salt (pickling)
1 1/2 c. water

Chill cucumbers (or set in ice water for 1 hour). Pack into jars using 2 heads dill and 1 clove garlic per quart. Hat brine to boiling. Pour over pickles, seal.

Put jars into canner (with rack in). Add enough water so it comes to the covers on the jars. Cover cooker; heat to very hot. When the cucumbers turn color and lose their bright green color, turn heat off. Let stand in covered canner until cold. jars should all seal.