Canning pickles is quite easy: I took 2 cups white vinegar, 6 cups water & 1/2 cup salt & boiled it in a pot. Meanwhile I filled 7 quart jars with sliced cucumbers & sliced garlic ( 2 cloves for each jar) & 1 head of fresh dill for each jar. Then I poured the brine over the cucumbers & placed lids & rings on the jars & cold packed them for 5 minutes. Cold packing in when you put the jars in large a pot of water & cover the jar 3/4 with water. Then bring to a boil & boil for 5 min. You carefully remove the jars (because they are HOT) and allow to sit on the counter for 24 hours within a half hour or so you’ll hear a popping sound that is the jars sealing. You can do this with fresh green beans too. You can add sliced onion & hot peppers to the pickles too for extra spice. They are ready in a few months