Garlic Dills (Betty Crocker)

Note - the outside jars contain the garlic dills, the center jar contains Nana's pickles.

36 to 40 pickling cucumbers (3 - 3 1/2 inches)
7 1/2 cups water
5 cups vinegar (5 - 6% acidity)
1/2 cup plus 2 tablespoons pickling or non iodized salt
12 cloves garlic
6 heads fresh dill
6 slices onion, 1/2 inch thick

Wash and scrub cucumbers carefully. Cut 1/4 inch slice from blossom end of each cucumber. Heat water, vinegar and salt to boiling in Dutch oven. Place 2 cloves garlic, 1 dill head and 1 onion slice in each of 6 hot jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Covering with boiling brine, leaving 1/2 inch headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes.

For regular dills, omit the garlic.