Dilly Pickles - cooking recipe

Ingredients

4 lbs cucumbers (3 - 4 inches long)
6 tablespoons pickling salt
3 cups white vinegar
garlic
fresh dill

Preparation

Scrub cucumbers, rinse well & cut in half.
Combine pickling salt & vinegar in a heavy pot & bring to a boil.
Pack cucumbers in hot sterilized mason jars.
Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
I use a chopstick to remove any air bubbles before sealing the jars.
Place jars into a canning kettle & cover with hot (not boiling) water.
Bring to a boil & boil for 10 minutes (no longer).
Remove jars from water& turn upside down& allow to cool.
Store in a cool, dark place.
It's best to wait a month before opening!