4 lb. 4 inch pickling cucumbers
14 cloves garlic, peeled, split
1/4 c. salt
2 3/4 c. white vinegar
3 c. water
12 or 14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic and next three ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs dill weed and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.