Canning Dill Pickles

It is hard to tell you how many cucumbers you need, but you need ALOT, and they need to be picked while still med.-small. If you let them get GIANT, they are too seedy, and do not crisp well!
::YOU NEED:
clean mason jars for canning Qt. size
new lids
ringers for lids
cucumbers
white or yellow onions (about 4-5 depending on how many cucumbers)
garlic (about 3 heads)
water
apple cider vinegar (I'd go ahead & get a gallon)
canning salt (in the green box)
fresh dill heads (these are yellow & you need a flower head per jar)
large pot
jar lifter
tongs
rubber spatula
powdered alum
measuring spoon, 1 tsp
measuring cup, 1 cup
qt size measuring cup
extra dish towels
::DIRECTIONS::
1)Place empty jars in a warm oven on 200 degrees laying on the racks to sterilize
2)cut up cucumbers after you wash them good, into either spears, or chips. However you like.
then cut up onion into chunks, then peal garlic cloves
3)in a LARGE pot, mix 3 qts water, 1 qt vinegar, 1 cup canning salt. Heat liquid to a boil.
4)when mixture comes to a boil, grab one jar at a time (with jar lifter) out of the oven, pack with 2 chunks onion, 3 garlic cloves, one dill flower head & as many cucumbers as you can fit.
5)laddle the hot liquid into the jar, and set to the side (do not put a lid on yet!!!)
6)do this until all the liquid or cucumbers are gone, which ever comes first. Just make sure that the liquid covers the vegetables completely.
7)cool all jar with the liquid and vegetables to room temp. Strain off the liquid back into the pot, and bring to a boil again.
8)Repeat steps 5-7, 2 more times for a total of 3 times all together. Meanwhile place the lids in a shallow pan of water and bring to a boil, then reduce to simmer.
9)on the 3rd, and last time, do not cool completly, add 1 tsp powdered alum to each Qt jar. use a rubber spatula and gently insert down the inside wall of the jar a few times to release any bubbles. Wipe the rim with a clean damp cloth. With tongs, grab a lid and place gently on the jar, then add a ringer and tighten to hand tight. Set aside.
10)set the finished jars somewhere that they will not be bummped or disturbed for at least 24 hours. Set them on a towel since jars are HOT. As they cool you should hear a "Ping" noise as each lid seals. Check each jar to make sure that lids have sealed by looking for an indention in the middle of each lid. Using a permanent marker, write the date on each lid. Store in a panrty or cabinet where it is dry and dark.