Mar's Dill Pickles

Directions

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   1.
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   Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
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   2.
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   Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
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   3.
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   Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
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   4.
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   In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers.
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   Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine.
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    Be sure to wipe the rims of the jars clean.
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    Seal jars with lids.
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    5.
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    Process your cucumbers in boilin water bath for 15 minutes.
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    6.
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    Let cool and then store your pickles for 8 weeks prior to opening and eating.
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    ENJOY!