Mimi's Kosher Dill Pickles

Directions

Wash cucumbers and remove blossom ends.

Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water andamp; vinegar in a saucepan.

Heat to boiling.

Pack hot, sterilized jars with cucumbers, whole or spears, and top with a bay leaf and sprig of dill head, if used instead of seeds.

Fill jar with brine leaving ¼ inch headspace. Seal.

Submerge jars in a boiling water bath for 10 minutes.

Turn heat off when all jars are in canner.

Be sure jars are covered with boiling water.

Remove at once when 10 minutes are up.

Ready to eat in 2 to 3 weeks.

Note: I’ve found that if you have hard water, as I do, using bottled, distilled water keeps the pickles from coming out soft.