Kosher Dills - cooking recipe

Ingredients

4 lb. (4 inch) pickling cucumbers
14 cloves garlic, peeled and cut in half
1/4 c. pickling salt
3 c. water
2 3/4 c. vinegar
14 sprigs fresh dill weed
28 peppercorns

Preparation

Wash cucumbers and cut in half lengthwise.
Combine garlic, salt, water and vinegar; bring to a boil.
Remove garlic and place 4 halves into each hot sterilized jar.
Pack cucumbers into jars, adding 2 sprigs dill weed and 4 peppercorns to each jar.
Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace.
Remove air bubbles; wipe jar rims.
Cover jars at once with metal lids and screw on metal bands.
Process jars in boiling water bath 10 minutes.
Yield:
6 to 7 pints.