4 qt. cucumbers
4 c. white vinegar
1/3 c. canning salt
3 qt. water
8 heads dill
4 garlic cloves

Wash cucumbers. Either slice or process whole. Place 1 garlic clove in each jar. Combine all other ingredients and boil. Pack cucumbers in hot jars. Pour boiling brine over cucumbers and seal. Adjust caps. Process 15 minutes in a water bath canner, with water to shoulder of jar. Makes 4 quarts. Allow to sit for 2 weeks.