Heckman'S Kosher Style Dill Pickles

• 1 large gal. jar
• enough small pickles to fill jar
• salt
• vinegar
• pickling spices
• fresh garlic cloves
• water

1. Take a gallon jar.
2. Wash small cucumbers and pack into jar whole.
3. Put a lot of fresh dill on top, middle and bottom as you fill jar with pickles.
4. Put 1 tablespoon of pickling spice into jar.
5. Add 6 garlic cloves unpeeled which you have sliced or pierced in several places but do not cut all the way through the clove. Add 6 ounces of white vinegar.
6. Fill a measuring cup with tap water hot enough to dissolve the salt.
7. To each cup of water, add 1 teaspoon salt and stir to dissolve.
8. Pour the water into the jar, cupful by cupful, until the jar is full.
9. Cover and leave on kitchen counter for 20 days.
10. They are now ready to eat.
11. Keep refrigerated.

pickles, salt, vinegar, pickling spices, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685481 (may not work)