Fresh Pack Kosher Dill Pickles

Wash pickles well, especially around blossom end.

Soak overnight in enough brine to cover.

Next day, drain and pack pickles into quart jars, putting in 2 tablespoons of mustard seed, 2 cloves of garlic, 3 heads of dill or 1 tablespoon of dill seed per quart.

Mix 1 1/2 quarts vinegar, 3/4 cup salt, 1/4 cup sugar, 2 1/4 quarts water and 2 tablespoons mixed pickling spice in cloth bag.

Bring to boil and pour over pickles in jars.

Seal and process in boiling hot water for 20 minutes.

Have water boiling and start timing when you put jars in.