Favorite Kosher Dill Pickles

• 3 lbs pickling cucumbers (about 8-10)
• 2 cups white vinegar
• 2 cups water
• 1/4 cup pickling salt, divided use
• 4 teaspoons dried dill weed
• 4 garlic cloves
• Ball pickle crisp, per package directions

1. Cut 1/4" from both ends of each cucumber and discard. Cut into spears.
2. Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
3. Prepare canning equipment.
4. Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
5. In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
6. Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
7. Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
8. Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
9. Label and store in cool, dark place.

pickling cucumbers, white vinegar, water, pickling salt, dill weed, garlic, pickle crisp

Taken from www.food.com/recipe/favorite-kosher-dill-pickles-482447 (may not work)