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.
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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.