Ingredients per quart jar:
4 large heads dill, very fresh
Pickling cucumbers to fill quart jar
Garlic cloves, if desired
2 Tablespoons pickling salt
1 Tablespoons sugar
1/2 cup vinegar
Wash jar lids in hot, soapy water and pour boiling water over them in a pan to cover.
Wash and sterilize jars and rings.
Scrub cucumbers with a soft vegetable brush under running water.
Cut 1/8" off blossom ends.
Drain in a colander.
Put 2 heads dill in bottom of clean, sterilized jar (may add several cloves of garlic if desired).
Pack cucumbers into the jar.
Pack 2 more heads dill in the top.
Dissolve the sugar and salt in the vinegar (may have to add a little additional water to get the sugar and salt dissolved) and pour over the cucumbers.
Fill jar to the top with cold water.
Place lid and ring on jar.
Store in refrigerator at least six weeks before using.