This was my first time canning kosher dill pickles, so I was a little nervous. I’m so glad I picked this recipe. This might be one of the best kosher dill pickles I’ve ever tasted!
Make the brine. In each quart jar place 1 tablespoon salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns, and 2 halved garlic cloves.