Dill pickles

[Babs]

Here's how I make my Garlic and dill pickles.

I make the Pickle Brine first:

1 cup Morton Course Kosher Salt

1 Qt White Distilled Vinegar

3 Qt Water

Bring it to a BOIL

I've already sterilized the Qt canning jars and lids.

Add 2 Cloves of Garlic cut in half and 1 or 2 Stalks of Dill to the sterile jars. Depends on how much garlic and dill taste you want.

Pack the cukes in the jar as full as possible, if you like your pickles quartered, do that before packing.

Once the jars are packed with the cukes add the Pickle Brine to within an inch from the top of the jars.

Then I water-bath can them.

This is pretty close to the same recipe I use. It makes excellent kosher dills!