Kosher Style Garlic Dill Pickles - cooking recipe

Ingredients

3 lbs small pickling cucumbers
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 heads fresh dill or 4 teaspoons dill seeds
4 cloves garlic

Preparation

CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
REMOVE HOT JARS FROM CANNER.
PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
TIP: Garlic may turn blue or green in the jar.
Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.