• 1 quart cider vinegar
• 3 quarts water
• 1 cup pickling salt
• 10 pounds of freshly picked pickling cucumbers
• fresh peeled garlic
• bay leaves
• fresh dill
• canning jars and two-piece lids

Wash cucumbers in cool water and allow them to come to room temperature - if you use cold cucumbers, they will cool the boiling liquid and you will not get a good seal.

Be sure all your canning jars and two-piece lids are sterile and hot: completely immerse them in a large pot of water, slowly bring to a boil, and keep on a low boil for at least twenty minutes. Turn off the burner and leave the jars, lids and rings in the hot water until ready to use.

Mix vinegar, water and salt and and bring to boil, cook until the salt has dissolved. Pack cucumbers tightly in the sterilized canning jars, add a bay leaf, sprig of dill, and one or more cloves of garlic to each jar. Pour the boiling vinegar mixture over cucumbers in jars to within 1/4" from top. Wipe the rim of the jars with a paper towel that has been dampened in boiling water, then seal with the sterilized two-piece canning lids. Screw the lids down tight. Be sure that the cucumbers in the jars do not touch the lid, and that they are fully submerged in the vinegar mixture.