* 8 pounds 3 to 4 inch
long pickling cucumbers * 4 cups white vinegar * 12 cups water * 2/3
cup pickling salt * 16 cloves garlic, peeled and halved * 8 sprigs fresh
dill weed * 8 heads fresh dill weed
cucumbers, and place in the sink (I use the bathtub!) with cold water and lots
of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours.
Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling
water for at least 10 minutes. 2. In a large pot over medium-high heat,
combine the vinegar, water, and pickling salt. Bring the brine to a rapid
boil. 3. In each jar, place 2 half-cloves of garlic, one head of dill, then
enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves,
and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have
cleaned the jar's rims of any residue. 4. Process sealed jars in a boiling
water bath. Process quart jars for 15 minutes. 5. Store pickles for a minimum
of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to
2 years if stored in a cool dry place.