Kosher Dill Pickles - cooking recipe

Ingredients

cucumbers
dill weed
hot peppers
garlic
1 qt. water
1/4 c. salt
1 c. vinegar
1 Tbsp. sugar

Preparation

Soak cucumbers in salt water (enough salt in the water to float an egg).
Let stand 30 minutes to 1 hour; drain.
Pack in jars with dill weed, hot peppers and garlic to your liking.
Heat water, salt, vinegar and sugar.
Pour one cup over cucumbers and seal.
Let set for 6 weeks.