4 lbs. (4 inch) pickling cucumbers
14 cloves garlic
1/4 c. salt
2 3/4 c. white vinegar
12-14 sprigs of dill
28 peppercorns

Wash cucumbers; cut in 1/2 lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves of garlic into each clean jar, then pack cucumbers, adding 2 sprigs dill weed and 4 peppercorns. Pour hot vinegar solution over cukes to within 1/2 inch of top; cover and process 1 minute in boiling water bath. Yield 6-7 pints.