Claussen Pickles - cooking recipe

Ingredients

claussen kosher dill pickle
1 1/2 quarts boiled water, cooled
2 dill flowers
2 cloves garlic, peeled and halved
1 1/4 lbs pickling cucumbers
6 sprigs fresh dill
1 tablespoon kosher salt
1/2 cup white vinegar

Preparation

Put dill flower and garlic in bottom of a Mason jar.
Add the cucumbers.
Put sprigs of dill in center of cucumbers.
Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top.
Put on seal and ring.
Shake to dissolve salt.
Set upside down on counter away from sunlight and heat.
Let sit 4 to 5 days turning the jar either upright or upside down each day.
Let sit upright 2 more days, then refrigerate.
Lasts about 6 months.