Categories: Vegetables 
      Yield: 8 pints 
  
      4 lb Pickling cucumbers (3-4 in) 
      6 c  Water 
  4 1/2 c  Apple cider vinegar 
      6 tb Pickling salt 
    3/4 ts Crushed red pepper (opt) 
     16 ea Clove of garlic - split 
     16 ea Head of fresh dill 
  
    Wash cucumbers and remove 1/16 inch from blossom end.  In a 3 quart 
  saucepan, combine water, vinegar, salt, and red pepper.  Bring to a 
  boil. Meanwhile, place 2 pieces of garlic and 1 head of dill in each 
  hot pint jar.  Firmly pack cucumbers upright in jars, leaving 1/2 
  inch head space. Place 2 additional pieces of garlic and 1 head of 
  dill on top of cucumbers. Immediately pour hot vinegar mixture over 
  cucumbers, leaving 1/2 inch head space.  Carefully run a non-metallic 
  utensil down inside of jars to remove trapped air bubbles.  Wipe jar 
  tops and threads clean. Place hot lids on jars and screw bands on 
  firmly. Process in boiling water canner for 10 minutes.