Ingredients
5 quarts sliced cucumbers
Dill, onion, garlic
2 cups cider vinegar
1 cup coarse salt
9 cups water
Method
Pack cucumbers in hot jars, add onion and dill with a 4-inch stem attached. Combine vinegar, salt, and water; heat to a boiling point. Pour over cucumbers. Seal. Store in cool dry place for 6 weeks before using.