Kosher Dill Pickles - cooking recipe

Ingredients

2 1/2 lbs pickling cucumbers
10 heads fresh dill
5 large garlic cloves
5 tablespoons pickling salt
5 hot peppers (optional)
1 quart cider vinegar
3 quarts water

Preparation

Wash cucumbers.
Mix vinegar and water in a pan and bring to a boil.
To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
Pack cucumbers into jars, leaving 1/2 inch headspace.
Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
Wipe rims, place lids.
Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
Makes 5 quarts.