Easy Dill Pickles

Submitted by Nita Giles

8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed

1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.

2. Sterilize 8 or more 1 quart canning jars and lids.

3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).

4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.

5. Process sealed jars in a boiling bath water for 15 minutes.

6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.