4 doz. Pickling Cucumbers
1 bunch of Dill
1 qt. Cider Vinegar
8 c. Water
1 c. Pickling Salt
1 clove of Garlic (peeled)

**Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 sprigs of dill. Bring the cider vinegar, water, salt, and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.

Makes 12 Pints.