4 lbs. 4 inch pickling cucumbers
14 cloves garlic, split
1/4 c. pickling salt
2 3/4 c. distilled white vinegar
3 c. water
14 heads fresh dill
28 peppercorns

Wash cucumbers, cut in half lengthwise. Combine garlic, salt, vinegar and water; heat to boiling. Remove garlic and place 4 halves into each clean pint jar, then pack in cucumbers, adding 2 heads dill and 4 peppercorns per jar.

Pour hot vinegar solution over cucumbers to within 1/2 inch of top, making sure vinegar solution covers cucumbers. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.