Heckman'S Kosher Style Dill Pickles - cooking recipe

Ingredients

1 large gal. jar
enough small pickles to fill jar
salt
vinegar
pickling spices
fresh garlic cloves
water

Preparation

Take a gallon jar.
Wash small cucumbers and pack into jar whole.
Put a lot of fresh dill on top, middle and bottom as you fill jar with pickles.
Put 1 tablespoon of pickling spice into jar.
Add 6 garlic cloves unpeeled which you have sliced or pierced in several places but do not cut all the way through the clove. Add 6 ounces of white vinegar.
Fill a measuring cup with tap water hot enough to dissolve the salt.
To each cup of water, add 1 teaspoon salt and stir to dissolve.
Pour the water into the jar, cupful by cupful, until the jar is full.
Cover and leave on kitchen counter for 20 days.
They are now ready to eat.
Keep refrigerated.