Victory's Kosher Style Pickles Made Easy

• 3 -4 lbs cucumbers, enough to fill ice cream pail
• 18 tablespoons kosher salt
• 7 cups boiling water
• 4 tablespoons sugar
• 2 teaspoons Accent seasoning
• 12 garlic cloves, crushed
• 1 cup white vinegar
• 6 cups cold water
• 4 teaspoons dried red pepper flakes
• 4 tablespoons black peppercorns
• 3 whole bay leaves
• 4 tablespoons pickling spices
• 1 large onion, cut into rings

1. Wash cucumbers cut into pickle spears enough to fill ice cream pail with the onion rings.
2. Add 18 tablespoons kosher salt to boiling water; stir to dissolve.
3. Pour hot salt water over cucumbers and onions; cover and let soak for 1 hour.
4. Drain salt water but do not rinse cucumbers.
5. Add the dry ingredients; mix well.
6. Then add the cup of white vinegar.
7. Then add cold water; mix well.
8. Put pickles in fridge.
9. Don't eat till 3 or 4 days--trust me it is well worth the wait--the longer they sit the better they taste.

cucumbers, kosher salt, boiling water, sugar, accent seasoning, garlic, white vinegar, cold water, red pepper, black peppercorns, bay leaves, pickling spices, onion

Taken from www.food.com/recipe/victorys-kosher-style-pickles-made-easy-243193 (may not work)