Kosher Dill Pickles

• 1/2 bushel small, firm cucumbers
• 1/2 bunch dill (dried)
• water (to cover; about 3 gal.)
• 1 lb. salt
• 5 pods garlic, sliced
• 1/2 lb. mixed pickling spices
• 3 pods red pepper

1. Wash cucumbers carefully, one at a time.
2. Any sediment left on can spoil entire batch.
3. Place in large stoneware crock. Break up dill.
4. Place among cucumbers. Make brine of water, salt, garlic and spices. Add to cucumbers.
5. They must be entirely covered with liquid. Cover with an inverted dish weighted down with clean, heavy stone.
6. Let stand at room temperature until done to your liking.
7. Length of time will depend on room temperature.
8. Pickles can be eaten after third or fourth day, but well done pickles must stand a week or longer.
9. When pickles are to your taste, refrigerate them to halt pickling process.
10. Yields about 10 quarts.

cucumbers, dill, water, salt, garlic, mixed pickling, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256232 (may not work)