Directions

1. 1. Note on authenticity: This recipe approximates the kosher dill taste. However, a true Kosher recipe by religious standards may entail a different process.
2. 2. Cook's note: This recipe is written for one jar so that it can eaily be multiplied for however many jars are desired. If pickle spears or slices are desired, cut the cucumbers as the first step.
3. 3. Place cucumbers in a covered container and refrigerate for two hours so they are well chilled.
4. 4. Boil jar, lid and ring in a large pot for ten minutes to sterilize. Place jar on a cookie sheet covered with a thin dish towel. Leave lid and ring in hot water.
5. 5. Put a dill flower and garlic clove in the bottom of the mason jar. Add the cucumbers, putting sprigs of dill in with them.
6. 6. Add salt and fill jar half way with boiled water that is now cool. Fill the jar to within 1/4 inch of top with white vinegar.
7. 7. Wipe top of jar with a clean damp cloth. Put on seal and ring, shake to dissolve salt and mix vinegar and water.
8. 8. Bring water used for sterilizing back to a boil. Place jars in pan. The water should reach up to just a little over half way of the jar. Boil for 10 minutes.
9. 9. Remove the jar from the pot and set it aside for 24 hours. Then check to see that the jar is sealed properly.
10. 10. The pickles can be eaten after eight weeks and can be stored, unopened, for up to two years.