Makes 4 pint jars
3 pounds pickling cucumbers
2 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt
4 fresh dill flower heads
4 small cloves garlic
Trim the cucumbers to 4-inch lengths to fit in one-pint jars.
Slice in half lengthwise. If the cucumbers are particularly thick, quarter
them.
Combine the vinegar, water, and pickling salt in a nonreactive
saucepan and bring to a boil.
Place a dill flower head and a clove of garlic in each of the
widemouthed pint jars.
Tightly pack the cucumbers in the jars. Ladle the hot liquid over
the cucumbers to within ½ inch of the rim (headspace). Seal and process for 10
minutes.
