We love pickles!
Our favorite dill is form
WWW. recipegoldmine.com and is so easy:
CLAUSSEN KOSHER DILL PICKLES
1 1/2 quarts boiled water, cooled
2 dill flowers
2 garlic cloves, peeled and halved
1 1/4 pounds (8 to 10) pickling cucmbers
6 long sprigs fresh dill
1 tablespoon coarse kosher salt
1/2 cup white vinegar
Put dill flower and parlic in bottm of Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8 of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day.
Let sit upright 2 more days, then refrigerate. Lasts about 6 months.
My tips: Use smaller cukes, 1/2 gallon jars, use canning salt, increase vinegar as the season progresses.
ENJOY