Deli Sour Dill Pickles

Use sterilized, wide-mouthed jars. Select perfect, firm cucumbers. Scrub them. The cucumbers may be left whole or cut in quarters lengthwise. Place them upright in the hot jars.

Add garlic, spices, salt and vinegar. Fill the jars almost to the top with boiling water. Be sure the cucumbers are completely covered with water, as they will spoil if the tops are exposed.

Place a large bunch of dill over the cucumblers, covering the top of the jar completely. Seal at once. Let stand at 68 degrees.

For fully soured dill pickles, let the jars stand at least 2 weeks before using. After 2 weeks the jars should be stored in a cool, dry place, or if sour enough, refrigerated.