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4 ea Dzn. Pickling Cucumbers *

1 ea Bunch Dill

1 qt Cider Vinegar

8 c Water

1 c Pickling Salt

1 x Cloves Gralic, 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 springs 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.