5 lbs. (4 inch) pickles
3/4 c. pickling salt
9 c. water
3 c. 5% acid Cider vinegar
1/2 tsp. mustard seeds
10 heads fresh dill
5 cloves garlic

Wash pickles, cut 1/8 inch slices off each end. Combine salt, water, vinegar and mustard seeds in a large pan. Bring mixture to a boil. Pack pickles in 5 hot quart jars. Place 2 heads of dill, 1 clove garlic in each jar. Pour boiling liquid over pickles. Fill to 1/4 inch of the top. Process in boiling water bath 25 minutes.