Clara Fromm's Dill Pickles

1. 1

   Pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each.

2. 2

   Pour in boiling hot brine leaving 1/2 inch head space (1/4 inch if storing under refrigeration without processing).

3. 3

   Process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator.

4. 4

   Note: For 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt.

5. 5

   For 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt.

6. 6

   For 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.

* Per serving · 4 servings · Values may vary.