Kosher Dill Recipe

hey I want and need a good recipe for kosher dill Pickels
but I do not want a lot of garlic
i need it fast I'm only small pots and ............. ............. small cucumbers
PS
simple recipe

Remember to wash the pots. carry a pan of water, I use a blue pan roast, about 2 inches of water to a boil. Tip jars upside down in boiling water for 2 min. do the same with the lids and rings.

This recipe is the sweetness. If you want to give it a sweet taste dilly add dill in the bottom of your pots. You can also add jalapenos to make it zippy. You can add dried dill experment boiling.

If you mix the ING. have a large pot of water deep in the pan. It must be boiling to make pots.

Try this:
3 3 / 4 cup sugar
2 3 / 4 cup sugar
2 TBS vinagar
2 TBS salt remain
I hope you have bay leaves 12 of them
sliced cucumbers put spears in jars.
Pour boiling mixture over the cucumbers.
Put lids on jars and screw bands Make sure the rims of the jars are clean and dry before putting a lid on.
Put in large pot of boiling water making sure the pots are covered with water. Put the lid on the kettle. Bring to a boil. Boil for 20 minutes. Remove from water on a towel.
Listen to the lids popping. This means they sealed. Cool Test by pressing the top of the pot and when clicking on it does not seal and you have to store this data in the fridge.

Kosher Dill PICKLES GARLIC
24-30 small, very firm Kirby cucumbers, free of bruises or brown spots
7 or 8 cloves garlic, unpeeled but lightly crushed
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black pepper
4 or 5 small, dried red chilies, or 1 / 2 teaspoon crushed dried hot red peppers Italian
3 bay leaves
12-14 dill, preferably with seeds, well washed
1 teaspoon dried dill seeds, dill if no seed heads
Talon of rye bread with caraway seeds
3 liters of water, or as needed
3 / 4 cup kosher (coarse) salt, or as needed

DIRECTIONS FOR USE: Wash beans in a jar wide mouth jar or glass jar. Wash cucumbers, rubbing gently with a sponge, a soft brush or your hands to reomoves any sand. Discard any bruises. Stand on the end of cucumbers on the side and across the bottom of the pot or container, so they are secure, but not as good as they crush the other. A layer of second amount may be added if the pot is large enough. To the pot add garlic, herbs and spices, and bread.

Mix 3 liters of water with 3 / 4 cup coarse salt and stir until the salt dissolves. Pour salt water into the pot to completely cover the pickles. The brine should overlap so that you can be sure that no air pockets remain. If the water flow is not, place the pot under the faucet and let it slowly until it overflows. You can wash a few spices in the process, but will not be critical.

Place the container on a surface stain in cool but not refrigerated. A temperature between 65 and 70 degrees is just right. Place a pan or a wooden disk directly on the gherkins in brine, and top with a weight [as described above]. Cover the crock loosely with a Towl plate or a double layer of muslin.

Check the pickles every 24 hours and remove any white or gray foam that rises to the surface, which will prevent rot. Gently shake the pot to distribute the spices and be sure to re-weight. Add salt or other spices if brine seems bland. The sour pickles are half in about 4-5 days, and very safe in about 10 days. When they reached the degree of acidity you want, they can be stored in refrigerator in tightly closed jars. Pour a little.