Kosher-Style Dill Pickles

1. 1

   Pack small cucumbers into quart jars.

2. 2

   To each jar, add 1 teaspoon pickling spice. Add 6 to 8 garlic cloves, unpeeled and sliced in a few places.

3. 3

   Add 2 sprigs dill weed.

4. 4

   If you like, you can add 4 to 6 dried red chili peppers to each jar.

5. 5

   Add 3 to 4 ounces of white vinegar.

6. 6

   Fill a measuring cup with hot top water to dissolve 1 teaspoon salt.

7. 7

   Stir thoroughly.

8. 8

   Pour salt water in jar, cup full by cup full.

9. 9

   Process completed jars in water bath for minutes.

10. 10

    Cover and leave on table 2 days.

11. 11

    Now ready to eat.

No additional tips available.