Kosher Style Dill Pickles -- (from Bernardin Guide to Home Preserving, 1996)

8 lb pickling cucumbers
14 heads of dill
7 cloves garlic, finely chopped
7 tbsp pickling salt
7 tsp pickling spice
3½ dried red hot peppers

Pickling Liquid
8 c white vinegar
8 c water

Wash cucumbers. Slice off and discard 1/16 inch off blossom ends; leave ¼ inch of stem attached (where possible).

Combine vinegar and water in a large stainless steel or enamel saucepan. Bring to a boil; boil gently while packing jars.

In a hot jar, place 1 head dill, 1 clove garlic finely chopped, 1 tbsp pickling salt, 1 tsp pickling spice and ¼ to ½ of a dried red hot pepper.

Pack cucumbers into hot sterilized jar within ¾ inch of top rim (head space). Place 1 head dill on top. Add boiling pickling liquid to cover cucumbers to within ½ inch head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining pickles.

Cover canner; return water to a boil; process 15 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Makes 6-7 quart (1L) jars.

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