Easy Kosher Dill Pickles

Ingredients

4 LBS cucumbers

6 tsp salt

2 cups vinegar (I use white)

2 cups water

3 TBSP dill seed

18 whole black peppercorns

*STEP 5 includes GARLIC CLOVES to make the pickles KOSHER Style (optional)

Cooking Instructions

This recipe makes 3 Quarts (or 6-7 pints, depending on how tight you pack your jars.)

Step 1: Wash cucumbers thoroughly and then slice cucumbers lengthwise or in rounds, whichever you prefer. Lay aside. Step 2: Combine all ingredients above except cucumbers in a large pot to boil/simmer. Step 3: Assemble your jars, lids and rings, clean and sterilize these thoroughly.

Step 4: Once jars are ready, begin packing cucumbers into them. Step 5: Pour the simmering vinegar solution into the jars until it reaches 1/2 inch to the top of the jar, covering the pickles. PLACE 2 CLOVES GARLIC, PEELED AND HALVED TO EACH JAR. Place seals (lids)on the jars, then the rings and tighten the rings. Step 6: Place all jars back into boiling water in large pot and process 15 minutes in simmering hot water. Remove jars from heat, allow to cool. You will hear "popping "sealing" sounds as the jars cool down; this will let you know the jars have sealed. Refrigerate after opening. I have had success with all mine, but nice to heed the warnings below.

*FYI:CHECKING FOR SPOILAGE: When opening a can (jar), check for possible signs of spoilage: bulging lid, leakage, mold, off-odor, unusually soft, mushy or slippery pickles. if there is even a slight indication of spoilage, do not taste. Dispose of the product so that no person or animal can be harmed by it; then wash and sterilze the jar.