Favorite Kosher Dill Pickles - cooking recipe

Ingredients

3 lbs pickling cucumbers (about 8-10)
2 cups white vinegar
2 cups water
1/4 cup pickling salt, divided use
4 teaspoons dried dill weed
4 garlic cloves
Ball pickle crisp, per package directions

Preparation

Cut 1/4\" from both ends of each cucumber and discard. Cut into spears.
Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
Prepare canning equipment.
Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2\" head room.
Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
Label and store in cool, dark place.