Blue Ribbon Kosher Dill Pickles - cooking recipe

Ingredients

4 lb. (4-inch) cucumbers or smaller
6 Tbsp. pickling salt
3 c. vinegar
3 c. water
1 c. dill seed
21 peppercorns
14 garlic cloves, cut in half

Preparation

Wash cucumbers.
Cut in half (unless you use small ones to pickle whole).
Combine salt, vinegar and water.
Heat to a full rolling boil.
Add garlic to boiled mixture, then remove garlic and put 4 halves in each sterilized jar.
Pack cucumbers in pint jars.
Add 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with pickling liquid 1/2 inch to top of each jar.
Immediately adjust jars.
Process 15 minutes in waterbath canner.
Remove from canner and complete seal.
Makes 7 pints.