Kosher Dill Pickles

4 quarts medium cucumbers

8 dill sprays

4 cloves garlic

4 red hot pepper pods

1 quart vinegar

1 cup salt

3 quarts water

Day before, wash cucumbers; cover with cold water; let stand overnight.

Next day put one of the dill sprays in bottom of each of 4 quart jars. Pack

cucumbers into jars, being careful not to bruise them.
Add garlic clove and red pepper pod to each jar. Place 1 of the remaining

dill sprays on top. Combine vinegar, salt and water, bring to a rolling boil.

Fill jars to overflowing with vinegar brine. Seal. Store in a cool, dark place for

10 days to 2 weeks. Brine will cloud, but then clear as fermentation ceases.

Then pickles are ready to eat.