Dill Pickle recipe

Ingredients:
4 lbs cucumbers (makes about 7 pints)
3 cups white or cider vinegar
3 cups water
1/3 cup pickling salt (must be pickling salt or bad things happen to your pickles)
12 peeled, sliced garlic cloves
21 peppercorns
7 dill heads or 14 tablespoons dill seed

Directions:

1. Wash cucumbers and cut into spears.
2. Combine vinegar, water and pickling salt and heat to boiling. Add garlic
3. Pack cucumbers into steralized jars.
4. Add 3 peppercorns and 2 tablespoons dill seed or 1 dill head to each jar.
5. Fill jars with the hot pickling mixture. Leaving 1/2 inch headroom (space between the top of the liquid and the top of the jar)
6. Adjust lids. If processing, place in boiling waterbath for 20 minutes for quarts. complete seals if necessary If not processing place in refridgerator, will keep for up to 8 weeks.