4 pounds 4 inch pickling cucumbers
1/2 cup pickling salt
7 cups water, divided
2 3/4 cups Heinz Distilled White Vinegar
10 cloves garlic, split
10 heads fresh dill
20 peppercorns

Wash cucumbers, cut crosswise into 1/8-inch slices and place in large bowl. To make brine, dissolve salt in 4 cups water, pour over cucumbers. Weight cucumbers down under the brine using a plate almost as large as the bowl.

Place a larger jar filled with water on plate to keep cucumbers under brine, let stand 2 hours. Combine vinegar, 3 cups water and garlic a in large saucepan. Heat to boiling.

Remove garlic and put 4 halves into each clean jar. add 2 heads of fresh dill and 4 peppercorns. Drain cucumbers, rinse and drain again.

Add cucumbers to hot vinegar solution, heat just to boiling. Simmer while quickly packing jars.

Fill each jar to within 1/2-inch of top. Be sure that vinegar solution covers cucumbers. Using a paper towel, wipe jar rim clean. Tighten 2-piece canning lid on each jar.

Process for 10 minutes in boiling water bath.

Makes 5 pints.