30 pickling cucumbers, 4 inches long (4 1/2 lb.)
16 c. water
2 c. Kosher salt
4 c. white vinegar
6 c. water
4 cloves garlic, peeled
2 tsp. mustard seeds
Fresh dill

Wash cucumbers well; drain on paper towels. Combine 16 cups water and salt in a very large glass or ceramic bowl; add cucumbers. Cover the container with plastic wrap; let stand 12 to 18 hours. Next day, pour off brine; drain well. Combine vinegar and 6 cups water in large kettle; bring to boil; add cucumbers, return to boiling.

Pack cucumbers tightly into 4 hot, sterilized quart jars; add 1 garlic clove, 1/2 teaspoon mustard seeds and dill sprig to each jar. Bring vinegar mixture to a boil; pour into jars to within 1/4 inch of rim. Seal, as manufacturer directs; process in hot water bath 15 minutes. Cool. Label with date. Cool in cool dry place. Makes 4 quarts.