Heckman'S Kosher Style Dill Pickles

1. 1

   Take a gallon jar.

2. 2

   Wash small cucumbers and pack into jar whole.

3. 3

   Put a lot of fresh dill on top, middle and bottom as you fill jar with pickles.

4. 4

   Put 1 tablespoon of pickling spice into jar.

5. 5

   Add 6 garlic cloves unpeeled which you have sliced or pierced in several places but do not cut all the way through the clove. Add 6 ounces of white vinegar.

6. 6

   Fill a measuring cup with tap water hot enough to dissolve the salt.

7. 7

   To each cup of water, add 1 teaspoon salt and stir to dissolve.

8. 8

   Pour the water into the jar, cupful by cupful, until the jar is full.

9. 9

   Cover and leave on kitchen counter for 20 days.

10. 10

    They are now ready to eat.

11. 11

    Keep refrigerated.

No additional tips available.