Categories: Pickles, Vegetables 
      Yield: 12 servings 
  
      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. 
  ~------------------------------------------------------------------------- 
  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.