Time: 3 hours      5 Quarts, large mouth

Start 7 large mouth jars in the canner. Start 8 sets of lids and rings in the tall medium sauce pan.

Wash and spear:  40 medium (4” - 5”) cukes

Wash:  25 dill heads

Peel and slice: 10 cloves garlic

Heat to boiling:  4 cups apple cider vinegar
                          6 cups water
                          ½ cup kosher salt

In the bottom of a hot jar:  1 lg. dill head
                                           1 sm. dill head
                                           2 sliced cloves garlic
                                           2 tsp. mustard seed
                                           1 tsp. pickling spice

Pack jar as tightly as possible with cuke spears, leaving space
at the top for:        1 lg. dill head
                             1 sm. dill head

Fill with hot brine. Seal and process in boiling water bath for 5 minutes. Ready to eat in 2-3 weeks.