Dill Pickles, Kosher Style
|Cucumbers||4 Pound (4 Inch)|
|Cider vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Garlic||14 Clove (70 gm), halved|
|Dill seed||1 Tablespoon|
Scrub cucumbers and halve lengthwise.
Mix vinegar, water, salt, and garlic in a saucepan; bring to boiling.
Pack cucumbers into clean, hot 1-pint jars.
Add 2 tablespoons dill seed, 3 peppercorns, and 4 garlic halves (from the pickling liquid) to each jar.
Fill jars with hot pickling liquid, leaving 1/2 inch headspace.
Adjust lids and process jars in boiling water bath 10 minutes