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Kosher Dill Pickle Recipe
Ingredients-
2 quarts water
3 tablespoons coarse kosher white salt
10 fresh cucumbers
5 cloves garlic, peeled and crushed
1 tablespoon pickling spice
3 bay leaves
¼ cup fresh dill weed
After you've prepared your pickling jars, heat the two quarts of water in a stockpot on the stove. Add the salt and mix it until it is all dissolved. Remove the brine from the heat.
Wash the cucumbers. Slice them into uniform wedges and then cram them into the pickling jars, packing them closely. Add the garlic, pickling spices, bay leaves and fresh dill. Dill that is going to seed is the best for this recipe. Distribute the flavorings evenly between your jars of cucumber slices. Pour brine into each of the pickling jars, on top of the cucumbers and the spices.
Seal up the jars and allow them to sit on the counter for three to six days. When the pickles taste the way you like them, refrigerate them.
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