Kosher Dills
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50 medium-size cucumbers
8 heads fresh dill
16-24 garlic cloves
8 small red or green peppers
2 quarts water
1 quart vinegar
1 cup MRS. WAGES Canning and Pickling Salt

Wash 50 medium-size cucumbers. Pack whole cucumbers or spears into hot boiled jars. To each jar add 1 head of fresh dill, 2-3 cloves of garlic, and 1 small red or green pepper. Combine 2 quarts of water, 1 quart of vinegar, and 1 cup of salt. Bring the solution to a boil, then pour it over the pickles in the jars, leaving 1/2-inch head space. Remove air bubbles. Adjust the lids. Process immediately for 15 minutes, using the boiling water bath method. For plain dills, leave out the garlic.
Yield: 8 quarts.

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