My Mom's Dill Pickles
- 2 quarts water
- 1 cup Kosher salt
- garlic cloves, peeled
- dill seed
- Bring water and salt to a boil and then cool.
- Wash and boil jars, lids and rings.
- Put cucumbers, garlic, dill and 3 to 5 Tablespoons dill seed in each quart of pickles.
- Use two cups of the boiled salt water to 1 cup vinegar and pour on cucumbers, put the lids and rinds on while still hot.