4 c. water, distilled
2 c. vinegar
1/2 c. non-iodized pickling salt
1/2 c. sugar

Pack clean cucumbers in jars, add 1 head of dill and 1 clove of garlic to each jar. Bring brine ingredients to a boil and pour into jars. Seal. Keep jars in a bath of boiling water for about 10 minutes to help insure sealing. This recipe is enough for about 4 quarts. For crisp dill pickles, always use distilled water and do your pickling within 2 hours of pickling.