Kosher Dill Pickles

½ peck of cucumbers 3 to 4 inches in length

1 clove garlic per quart

2 heads dill per quart

1 hot pepper (1-inch square per quart or to taste)

1-quart cider vinegar 4% to 6% acidity

1 cup pickling salt

3 quarts water

Wash cucumbers, remove all traces of blossoms. (A bit of stem may remain but blossom remnants can cause spoilage.) Cover with cold water and let stand overnight.

Place 1 garlic clove, 1 head dill, and pepper into sterilized quart jars. Drain cucumbers. Pack drained cucumbers and top with 1 head dill. Combine vinegar, salt, and 3 quarts water; bring to boil and fill jars to within ½ inch of top. Seal tightly and process in boiling water bath for 20 minutes.

* Table salt contains non-caking materials that may interfere with fermentation during brining and can cause a cloudy brine. Iodized salt can darken pickles. Rock salt and ice cream salt are not food-safe to use.

Note: 1/4 teaspoon alum or fresh, cleaned grape leaves may be added to keep pickles crisp. However, if ingredients are fresh and perfect and directions are followed, it is not necessary.