Kosher Dill Pickles
From Amy (USA)

Makes 6 quarts

Ingredients:
Pickle cucumbers (enough when sliced to fill 6 quart jars)
12 heads of fresh dill
6 peeled cloves of garlic (sliced garlic will provide more flavor)
1 cup granulated pickling salt
3 quarts water
1 quart vinegar

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Directions:
Tightly pack each quart jar with sliced cucumbers, 2 heads of fresh dill and one clove of garlic.

In a large heavy pan, bring to a boil, 1 cup granulated pickling salt, 3 quarts water and 1 quart vinegar.

Fill packed jars to within ½ inch of top with boiling mixture. Adjust lids.

Process in boiling water bath for 20 minutes. Start timing as soon as jars are placed in boiling water. If you are unsure about the canning process, just check a cook book for reference.