We Love Pickles!

Last week was a little crazy here.  Poor Jeff had to leave for a week in San Diego for work so it was just the kids and I.  Luckily we have wonderful friends who helped keep us busy :)  Sunday we had a canning get together with our next door neighbor and we all made pickles, 57 pints and 6 half pints!  Without three of us working on the cutting and whatnot we would have been up to the wee hours of the morning I'm sure.  It is so nice to have friends to can with isn't it?  We tried a few different shapes this year hopefully they all turn out crisp and yummy. 
Here's the recipe we used for these babies (it's from my Better Homes and Gardens cookbook).

Kosher Style Dill Pickles

2 1/4 lb. pickling cucumbers
3 3/4 C. water
3 3/4 C. cider vinegar
6 TBSP pickling salt
3 heads of dill per jar
1 clove of garlic, halved, per jar

Clean cucumbers.  Remove stems and slice off blossom end.  In a large sauce pan bring the water, vinegar, and pickling salt to a boil (be careful this gets friggin' hot!!!).  Pack cucumbers loosely into hot sterilized pint jars that have the garlic and dill already in them, leaving 1/2 inch headspace.  Pour the brine (water, vinegar, salt mixture) into the jars still leaving 1/2 inch headspace.  Wipe jar rims and seals with lid and rings.
Process in a boiling water bath for 10 minutes. Let stand 1 week for the best flavor.