1/2 cup pickling salt
7 cups water, divided
2 3/4 cups Heinz Distilled White Vinegar
10 cloves garlic, split
10 heads fresh dill
Remove garlic and put 4 halves into each clean jar. add 2 heads of fresh dill and 4 peppercorns. Drain cucumbers, rinse and drain again.
Add cucumbers to hot vinegar solution, heat just to boiling. Simmer while quickly packing jars.
Fill each jar to within 1/2-inch of top. Be sure that vinegar solution covers cucumbers. Using a paper towel, wipe jar rim clean. Tighten 2-piece canning lid on each jar.
Process for 10 minutes in boiling water bath.
Makes 5 pints.