Dill Pickles

In sterilized canning jars, put 1 large head dill, at least one large clove garlic, sliced; pack cukes into jars. Put another head of dill on top along with a grape leaf. Bring the brine ingredients (vinegar, water, salt) to a boil and fill jars to about 1/2 inch from top. Seal with 2-piece lids and rings and process in a boiling water bath 5-8 minutes to ensure seal. Ready to eat in about 8 weeks. That quantity of brine is about 7 quarts worth. *NOTE: Those are Mom's proportions; some in the family have reduced the amount of salt to as little as 1/2 cup. If you're working with fewer cukes, the amount of brine can be reduced -- just do the math.