Kosher Dill Pickles

    This dill pickle making recipe differs from that for long brined pickles. The brine is weaker and the curing time more rapid, but the pickles do not keep as well, especially if home processed. I suggest using a heated brine. Garlic, like all members of the onion family, is very susceptible to bacterial activity, so be sure to remove the garlic pieces before sealing the jars.

Wash thoroughly  and cut in half lengthwise the cucumbers. Combine and heat to boiling point the white vinegar, water and salt. If you want Kosher pickles, add 12 peeled, sliced garlic cloves. When the boiling point is reached, remove the garlic cloves. Pack the cucumbers into hot sterilized jars. Add to each jar 2 tablespoons of dill seed and 3 peppercorns. Fill the jars to within ½ inch of the top with the hot pickling liquid.

If you intend to keep these for any length of time ( months), I suggest you process them in a boiling water bath for 10 minutes in proper canning bottles.