Mar's Dill Pickles

• 8 lbs pickling cucumbers
• 4 cups white vinegar
• 12 cups water
• 23 cup pickling salt
• 16 garlic cloves
• 8 sprigs fresh dill weed
• 8 sprigs fresh dill, heads

1. 1.
2. Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
3. 2.
4. Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
5. 3.
6. Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
7. 4.
8. In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers.
9. Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine.
10. Be sure to wipe the rims of the jars clean.
11. Seal jars with lids.
12. 5.
13. Process your cucumbers in boilin water bath for 15 minutes.
14. 6.
15. Let cool and then store your pickles for 8 weeks prior to opening and eating.
16. ENJOY!

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

Taken from www.food.com/recipe/mars-dill-pickles-433466 (may not work)