Dill Pickles - cooking recipe

Ingredients

4 doz. firm cucumbers (about 3-inches long)
6 c. white vinegar
3 qt. water
1 Tbsp. salt per qt. jar
12 heads of dill
3 cloves garlic

Preparation

Scrub cucumbers; rinse well and pack into hot sterilized jars. Heat water and vinegar.
Stuff 2 heads of dill in each jar and a piece of garlic and add the salt.
Fill each jar with hot brine. Seal at once.
Allow 6 to 8 weeks before using.