1/4 cup canning salt
5 cups white vinegar
2 pounds fresh garlic peeled
1 teaspoon crushed red pepper flakes
4 heads fresh dill or 2 cups fresh dill, stems and leaves coarsely chopped
Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add ¼ teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add ½ cup to each jar.)
Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
Chill in the refrigerator until pickled as desired. Store in refrigerator for up to 4 months.