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Kosher Pickles (Cold Method)

6 quarts cold water
1 cup salt
1 cup strong vinegar
1/2 clove garlic for each jar
1 small red pepper for each jar
1 piece dill for each jar
pickling cucumbers

Mix water, salt and vinegar together and stir until well dissolved. Sterilize canning jars. Chop dill and red pepper pod and put an equal amount in each canning jar with garlic. Put the washed cucumbers in the canning jars and pour over the liquid to overflowing. Seal canning jars and store away for 10 to 14 days before using.

Note: the recipe does not state how many cucumbers or canning jars are needed.

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