Cream of Tartar
Making the Brine:
Combine 9 1/2 cups of water, 4 1/2 cups vinegar and 1 cup salt in a stock pot and bring to a boil.
Filling the Jars:
Place one dill flower and 1/8 tsp. of cream of tartar at the bottom of every jar
Fill with cucumbers, and add one more dill flower on top
Fill jars with brine solution, 1/4 inch below the rim
Close the lids and let jars sit for 4-6 weeks