1 quart vinegar
1 quart water
3/4 C sugar
3/4 C canning salt
3 T mixed pickling spices
25 to 30 medium pickling cucumbers (cut into quarters lengthwise)
8 fresh dill heads
8 garlic cloves, peeled
In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil.
Tie pickling spices in a cheesecloth bag. Place in the hot liquid and bring to a boil.
Boil for 10 minutes.
Remove cheesecloth bag and discard.
Place dill heads in the bottom of eight pint jars.
Pack cucumbers into jars to within 1/2 inch of jar top.
Place 1 garlic clove in each jar.
Ladle boiling liquid over cucumbers leaving 1/4 inch headspace.
Adjust caps.
Process for 10 minutes in a boiling water bath.
Yield: 8 pints
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