Kosher Pickles

Based on the recipe found here.

KOSHER PICKLES

I gallon cucumbers
1/3 c. dried, minced onion
6 cloves of garlic
6 bunches fresh dill
1/2 Tbsp. mustard seed
1 1/2 qts. water
2 c. apple cider vinegar
1/2 c. canning salt

Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.

Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days shaking or turning them occasionally.

Refrigerate. They keep up to a year. Do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.