Rod Zeitler’s Blue Ribbon Kosher Dill Pickles

Wash cucumber and trim blossom ends; drain. Leave whole, cut into spears or slice. In a large stainless steel pot, combine Kosher Dill Mix, vinegar and water. Bring mixture just to boil over medium heat, stirring occasionally until mixture dissolves.

Pack pickles into hot, sterilized pint jars leaving 1/2 inch headspace. Add one sliced clove of garlic per jar. Ladle pickling solution into each jar maintaining 1/2 inch headspace. Remove air bubbles. Wipe the rims with a clean damp cloth. Place hot lids and rings. Pickles were processed in a boiling water bath for 10 minutes. Pickles were processed in Johnson County, IA, altitude 660 ft on 7/17/11. Pickles canned in compliance with current USDA guidelines.