Kosher Dill Pickles - cooking recipe

Ingredients

vinegar (Heinz white)
water
pickling salt
pickles
sprigs of dill
pieces of garlic

Preparation

To make 10 quarts of pickles:
Make a solution of 2 quarts of vinegar, 6 quarts water, 2 cups pickling salt.
Bring mixture to boiling point.
Pack pickles in quart jars.
Pour mixture over pickles very slowly.
Allow jars to stand until pickles turn color, 5 to 10 minutes.
Then pour off the solution from jars back into your kettle so you can use again for rest of pickles.
Always reheat to boiling point.
Have another kettle ready of the same solution.
Allow to boil, pour over pickles in jar, covering them well.