This is how my grandma used to make 'em!

* 8 pounds 3 to 4 inch long cucumbers
* 4 cups white wine vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed

DIRECTIONS

1. Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.

2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with boiling brine. (Make sure it's really boiling to ensure crisp pickles, but be careful!) Seal jars, making sure you have cleaned the jar's rims of any residue.

4. Process sealed jars in a boiling water bath for 15 minutes.

5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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