Servings: SEVERAL

8 POUNDS 3 TO 4 INCH PICKLES 8 POUNDS 3 TO 4 INCH PICKLES
 
4 CUPS WHITE VINEGAR 4 CUPS WHITE VINEGAR
 
12 CUPS WATER 12 CUPS WATER
 
2/3 CUP OF PICKLING SALT ⅔ CUP OF PICKLING SALT
 
16 COLVES GARLIC 16 COLVES GARLIC
 
8 SPRIGS FRISH DILL 8 SPRIGS FRISH DILL
 
8 HEADS FRESH DILL WEED 8 HEADS FRESH DILL WEED

Wash cucumbers and place in the sink or a very large bowl
Soak in ice water for two hours
Sterilize 8, one quart canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium high heat, combine the vinegar, water and pickling salt.
Bring the brine to a rapid boil.
In each jar, place ⅛th of the garlic, one head of dill and enough cucumbers to fill the jar, about one pound.
Then add one sprig of dill.
Fill the jars with hot brine and seal, making sure that you have cleaned the jar rims of any residue.
Process sealed jars in a boiling water bath for 15 minutes.
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.  Pickles will keep for up to 2 years if stored in a cool, dry place.