Dill Pickle Slices

• 8 pounds Cucumbers, Approximately, Enough To Slice And Fill 6 Quart Jars
• 10 cups Hard Water
• 3-1/2 cups Vinegar
• 2-1/2 cups Sugar
• 1/2 cups Pickling Salt
• 1 Tablespoon Table Salt
• 6 cloves Garlic
• 12 stalks Fresh Dill

1. Select cucumbers about 1-1 1/2" in diameter to make nice slices. Soak in ice water for 4 hours, or refrigerate overnight.
2. Measure the hard water, vinegar, sugar, pickling salt, and table salt into a Dutch oven and bring to a boil. Boil jar lids in a small saucepan for 5 minutes.
3. Cut garlic cloves in half and place 2 halves in each jar. Place 2 stalks (all the sprigs and the flowers) of fresh dill in each jar (or whatever quantity you would like). Slice the cucumbers into rounds and pack them into the jars.
4. Ladle brine into the jars until 1/4 inch from the top. Make sure the tops are clean, place the lids and rings on tightly. Do not disturb for 2 nights. The jars should seal, and then be kept in the refrigerator for outstanding crispness. As long as they are sealed, they can be stored on the shelf if necessary. Wait a month or more before you eat the pickles.
5. Using hard water will make your pickles crunchy instead of limp.

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

Taken from tastykitchen.com/recipes/canning/dill-pickle-slices/ (may not work)