Kosher Dill Pickles

1. 1

   Wash cucumbers carefully, one at a time.

2. 2

   Any sediment left on can spoil entire batch.

3. 3

   Place in large stoneware crock. Break up dill.

4. 4

   Place among cucumbers. Make brine of water, salt, garlic and spices. Add to cucumbers.

5. 5

   They must be entirely covered with liquid. Cover with an inverted dish weighted down with clean, heavy stone.

6. 6

   Let stand at room temperature until done to your liking.

7. 7

   Length of time will depend on room temperature.

8. 8

   Pickles can be eaten after third or fourth day, but well done pickles must stand a week or longer.

9. 9

   When pickles are to your taste, refrigerate them to halt pickling process.

10. 10

    Yields about 10 quarts.

* Per serving · 4 servings · Values may vary.