1 qt. vinegar
3 qts. water
1 c. canning salt
2 dill flowers to each qt. jar

For Kosher dill pickles add a clove of garlic and pod of red hot pepper to each jar.

Wash cucumbers, put dill, garlic, pepper in bottom of jar. Place cucumbers in neatly in jar. Bring vinegar mixture to boil.

Pour over cucumbers. Set aside to cure for 6 weeks.

If all mixture is not used, save in refrigerator for next canning.