Wash cucumbers and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 litre) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 500g). Then add 2 more garlic halves and 1 sprig of dill.
Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process litre jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
The other week allrecipes showed this recipe in american units, and only had 2/3 cup of pickling salt. This is quite different than 220g. 220g is quite a lot, is it correct? Check out the differences: http://allrecipes.com/Recipe/Dill-Pickles/Detail.aspx - 18 Dec 2010