Recipe(tried): Kosher Dill Pickles (Heinz Recipe)

If you process any pickles the brine must be at least half 5 % acidity vinegar to prevent botulism. Cucumbers are a low acid vegetable.
Add a dried hot chili if you want them spicy.
You can use this recipe. It is my favorite one for dills. I cut in spears, some were in thicker slices, some I did whole.

KOSHER DILL PICKLES (HEINZ RECIPE)

4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
2 3/4 cups distilled or apple cider vinegar 5% acidity
2 3/4 cups water
12 to 14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise.

Combine garlic and next 3 ingredients; heat to boiling.

Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns.

Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs.

Process 10 minutes in boiling water bath.

Makes 6-7 pints