Russ's Canning Brine

2 quarts vinegar
6 quarts water
3 cups pickeling salt
Garlic
Dill

Slice two medium garlic cloves per quart jar. Place in the bottom of the jar along with a sprig of dill.
Bring brine to a boil. Meanwhile heat lids, careful not to boil them. Laddle brine over veggies. Wipe tops of jars with a clean damp cloth. Hot seal immediately.

Serves: yeild 8 quarts