Kosher Garlic Dill Pickles

2 C Distilled Water
1 C Vinegar

Pint Jars

Cut 1/8 inch off each end of cucumber
1/2 tsp canning salt
1/2 tsp dill weed
1/2 tsp dill seed
1/4 tsp mustard seed (optional)
1/2 tsp black peppercorn
1 garlic clove minced
1 tsp minced onion

(substitute with fresh dill if possible)

Put all ingredients in pint jars
add sliced cucumber
Add vinegar mix

Keep on counter 3-4 days, turning jars 1-2 times daily

Store in refrigerator

~ Tom Goodman's Recipe