---------- Recipe via Meal-Master (tm) v8.04

      Title: Kosher Style Dill Pickles (WVHV17A)
 Categories: Pickles
      Yield: 1 Batch

    sm Cucumbers
       Garlic
       Celery
       Green peppers; cut in strips
       Dill
       Brine:
  1 c  Salt
  2 qt Water
  1 qt White vinegar

  Pack cucumbers in 1 qt jars. To each jar add 1 clove garlic, 1
  celery rib, cut up, 4 to 5 green pepper strips, dill to taste. I
  use 1 to 2 heads of dill.

  Make brine of water, vinegar, and salt. Boil with several heads of
  dill for 5 minutes. Add this additional dill to jars. Pour hot
  brine over pickles in jars. Seal at once.

  Ready in 4 to 6 weeks.

  Hint:

  Keep the brine boiling the whole time you are filling and sealing
  to be sure the jars seal. I have also set the packed jars down in
  hot water before I add the brine. The only problem I have had is
  the jars not all sealing. Be sure the mouths are completely clean
  of any salt brine. If there is a problem you can also do a hot
  water bath for about 10 minutes. This will seal them for sure.

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