Kosher Dill Pickles

Directions

1. 1
   Wash cucumbers carefully, one at a time.
2. 2
   Any sediment left on can spoil entire batch.
3. 3
   Place in large stoneware crock. Break up dill.
4. 4
   Place among cucumbers. Make brine of water, salt, garlic and spices. Add to cucumbers.
5. 5
   They must be entirely covered with liquid. Cover with an inverted dish weighted down with clean, heavy stone.
6. 6
   Let stand at room temperature until done to your liking.
7. 7
   Length of time will depend on room temperature.
8. 8
   Pickles can be eaten after third or fourth day, but well done pickles must stand a week or longer.
9. 9
   When pickles are to your taste, refrigerate them to halt pickling process.
10. 10
    Yields about 10 quarts.