Kosher-Style Garlic Pickles

• 8 -10 small firm cucumbers, not waxed
• 2 -4 cloves garlic, cut in quarters
• 1 teaspoon pickling spices
• 3 sprigs dill
• 2 ribs celery, including tops
• 3 tablespoons coarse salt (NOT Iodized)
• 3 cups hot water

1. Fit cucumbers into one or two qt jars.
2. Add garlic and spices.
3. Fit dill and celery into empty spaces between cucumbers.
4. Dissolve salt in hot water and pour into jars, making sure to cover cucumbers.
5. Cover jars but do not tighten lids.
6. Allow to stand at room temperature for 3-4 days until desired sourness is reached.
7. Tighten lids and refrigerate.
8. If sediment appears at bottom of jars, tighten lid and shake jar to disperse sediment.

cucumbers, pickling spices, dill, celery, coarse salt, water

Taken from www.food.com/recipe/kosher-style-garlic-pickles-26116 (may not work)