Fresh Pack Kosher Dill Pickles

• about 50 cucumbers (3 to 5-inches long)
• sugar
• mixed pickling spice
• garlic
• brine is 15%
• plain salt (not iodized)
• vinegar
• water
• mustard seed
• dill seed or fresh dill
• 3 Tbsp. salt to each qt. water (measure carefully, success of pickles depend on brine strength)

1. Wash pickles well, especially around blossom end.
2. Soak overnight in enough brine to cover.
3. Next day, drain and pack pickles into quart jars, putting in 2 tablespoons of mustard seed, 2 cloves of garlic, 3 heads of dill or 1 tablespoon of dill seed per quart.
4. Mix 1 1/2 quarts vinegar, 3/4 cup salt, 1/4 cup sugar, 2 1/4 quarts water and 2 tablespoons mixed pickling spice in cloth bag.
5. Bring to boil and pour over pickles in jars.
6. Seal and process in boiling hot water for 20 minutes.
7. Have water boiling and start timing when you put jars in.

cucumbers, sugar, mixed pickling spice, garlic, brine, salt, vinegar, water, dill, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914429 (may not work)