Clara Fromm's Dill Pickles

• unwaxed pickling cucumbers to fit ten quart jar
• 20 heads fresh dill
• 10 garlic cloves, peeled
• 5 quarts water
• 1 quart white vinegar
• 1 cup pickling salt

1. Pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each.
2. Pour in boiling hot brine leaving 1/2 inch head space (1/4 inch if storing under refrigeration without processing).
3. Process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator.
4. Note: For 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt.
5. For 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt.
6. For 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.

cucumbers, dill, garlic, water, white vinegar, pickling salt

Taken from www.food.com/recipe/clara-fromms-dill-pickles-505428 (may not work)