Kosher Dill Pickles

Yield: 1 quart (P). In a saucepan bring the water to a boil. Add the salt and boil for 2 minutes. Let cool for 5 minutes. Then add the vinegar and let the mixture cool for several hours. Was the cucumbers and dry with paper towels. Put 1 dill head in the bottom of a sterilized quart jar. Pack cucumbers into the shoulder of the jar. Add the garlic and the pickling spices. Cover with the remaining dill. Add salt and water to within 1 inch of the top of the jar and keep partially covered for 2 to 3 days. When the jar starts to bubble, let it bubble a day or two, removing the scum daily. Then seal and store in a dry, cool place for about 3 weeks before using. Refrigerate after opening. The pickles should last several weeks after opening in the refrigerator, or indefinitely unopened.