Fresh Kosher Style Dill Pickles - cooking recipe

Ingredients

30 to 36 cucumbers (3 to 4-inches long)
3 c. white vinegar
3 c. water
6 Tbsp. plain salt
fresh or dried dill
garlic cloves
mustard seed

Preparation

Wash the cucumbers. Make a brine of the vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove garlic slice and 1/2 teaspoon of mustard seed in bottom of each clean quart jar. Pack the cucumbers into the jars. When the jars are half filled with cucumbers, add another layer of dill. Finish packing the jars. Fill the jars to within 1/2-inch of the top with the boiling brine. Put jar lids on and hand tighten. Process for 5 minutes in large canner of boiling water. Take out and let cool, sealing the jars. Best set for a few weeks before using to get the flavors.