Kosher Dill Pickles - cooking recipe

Ingredients

1 gal. cucumbers
2 qt. water
3/4 c. non-iodized salt (canning salt)
1/2 tsp. alum
1 qt. white vinegar (5% acidity)
garlic (one split clove per jar)
dill (stem, leaves and flowerets)

Preparation

Sterilize about 7 (1-quart) jars.
Wash and slice cucumbers (4 to 6 spears per cucumber).
Boil water; add salt and alum.
Stir to dissolve, then add vinegar, heating to near boiling, or let strike a boil.
To each quart jar, add 1 split garlic cove, about 4-inch dill stem, 2 dill leaves and 1/2 large dill floweret.
Place cucumber spears in jar without crowding.
Pour hot vinegar solution (at boiling point) over cucumbers, dill and garlic.
Seal.
(Do only one jar at a time, so vinegar solution will be hot.)
Let set at least 2 weeks before eating.