4    Dzn. Pickling Cucumbers *
1    Bunch Dill
1 qt Cider Vinegar
8 c  Water
1 c  Pickling Salt
Cloves Gralic, Peeled

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