Terry Hitt's Pickles

Compliments of Terry Hitt. This recipe for kosher style dills. The thing I have found critical to crisp dill pickles is making sure the brine is at a full boil when poured over the cucumbers.

INGREDIENTS
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
Container of dill seed
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DIRECTIONS
Wash cucumbers, I slice mine very thin or you can quarter, or jar whole. Sterilize 8 quarts or 16 pint canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, and 1 – 2 teaspoons of dill seed (1 for pint and 2 for quart) then enough cucumbers to fill the jar. (Then add 2 more garlic halves. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Enjoy!