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 heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: