Claussen Kosher Dill Pickles

Ingredients

• 1 1/2 quarts boiled water, cooled
• 2 dill flowers
• 2 garlic cloves, peeled and halved
• 1 1/4 pounds (8 to 10) pickling cucumbers
• 6 long sprigs fresh dill
• 1 tablespoon coarse kosher salt
• 1/2 cup white vinegar

Instructions

1. Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat.
2. Let sit 4 to 5 days turning the jar either upright or upside down each day.
3. Let sit upright 2 more days, then refrigerate.

Notes

These last about 6 months.