Ingredients

48 pickling cucumbers (not less than 3 inches long and not more than 4 inches long)
1 quart cider vinegar
1 C. pickling salt
1 bunch dill
8 C. water
12 cloves garlic, peeled

Cooking Instructions

Wash the cucumbers and remove any stems. Cover with cold water. 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 desired 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.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)