Ingredients:
4 Pickling Cucumbers
1 Dill
1 Cider Vinegar
8 Water
1 Pickling Salt
1 Garlic Clove
Directions:
Wash the cucumbers and remove any stems.
Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible.
Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste to a boil.
Boil for 2 minutes.
Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste while the brine cools slightly.
Pour the hot brine into the jars and seal.