Recipe(tried): Carol, best pickles ever.

Jewish Kosher Style Dill Pickles

Sterilized 2 quart glass jars with lids
small pickling cucumbers
pickling spice
dill weed
garlic cloves, peeled

Brine:
In large pot heat 10 cups of water with 1/2 cup salt to boiling

To assemble:
Place 1 tsp pickling spice, 2 cloves garlic and 1 stalk of dill weed in the bottome of jar. Fill with cucumbers. Add 2 more pieces garlic on top and another stalk of dill. Pour in hot brine until jar is full up to 1/2 inch from top. Put on lids and turn upside down on newspaper for 24 hours to check for leaks. Allow to pickle 3 weeks for half sours and 2 months for full sours. Pickles will turn a dark emerald green when fully pickled and will keep 2 years in a sealed jar in a cool dark place.

Carol, I got this recipe from Marli on another board. Her family is Jewish and the recipe has been passed down from her great grandmother. They are very crispy and the best I've ever had. Hope you enjoy.