This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Kosher Dill Pickles

Four lbs. four-inch cucumbers
14 garlic cloves, peeled
Six tbsps. salt
Three cups vinegar
Three-fourths cup dill seed
21 peppercorns
Three cups water

Wash cucumbers; slice in half lengthwise. Split garlic cloves in half; add to mixture of salt, vinegar and water. Heat to boiling. Remove garlic and put four halves into each jar.

Pack cucumbers into clean, hot jars. Add two tablespoons dill seed and three peppercorns to each jar. Fill with boiling pickling sirup to one-half inch from top of jar. Seal jars immediately. Process in boiling water bath 10 minutes.

–Yields 7 pints

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.