Fresh Kosher Style Dill Pickles

• 30 to 36 cucumbers (3 to 4 inches long) 
• 6 cups vinegar
• 6 cups water 
• 3/4 cup pickling salt 
• 1 Tbsp mustard seed per quart 
• fresh or dried dill per quart 
• 1 clove garlic per quart, sliced

1. Wash cucumbers. 
2. Make brine: vinegar, water and salt. 
3. Bring to a boil. 
4. In hot sterile jars cover bottom of jar with dill, then add garlic, and mustard seed. 
5. Pack the cucumbers half full then add more dill and fill with cucumbers and top with dill. 
6. Fill the jars with boiling brine. 
7. Wipe rim and seal with hot sterile lids and rings. 
8. Process in full boil water bath 20 minutes. Pickles with shrivel after processing and later plump in the jar. 
Makes about 13 quarts.