Dill Pickles with Garlic

no just boiling the lids tight

A recipe I have given to many people, hope you enjoy it.

Kosher Dills

30-36 cukes(3-4"long)
3 cups vinegar
3 cups water
6 tbs. coarse salt

Dill
1-2 cloves garlic, sliced in half
1 1/2 tsp. mustard seed

Wash the cukes, brush off any spines and trim the tips.*
Combine the vinegar water and salt and bring to boil
Using sterilized jars:
Put a generous layer of dill, the garlic and the mustard seed in the bottom of the jar.
Pack first layer of cukes in jar(standing end to end)
Repeat with spices and second layer of cukes.
Fill to 1/2" with brine, top will sterilized lid and and band.
Let sit on counter till you hear the"pop" that they are sealed.
These pickles are best left to sit for a month or two, they are the best pickles!!

* I usually poke each cuke with a fork before packing in jars.

This is the original recipe but I have added up to 5-6 cloves of garlic, if you are garlic lovers they are even better.
Some times I will put a few small carrots in each jar instead of making pickled carrots.
Last year my DH wanted some hot pickles so I bought some jalepeno's, sliced 1 in half and put both halves in one jar, these were also great, but one jalepeno"s was hot enough for me.

are you planning on canning them in pressure canner?