Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil. In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers. Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
This is a fresh pack, kosher-style dill pickle recipe with a vinegar brine flavored with pickling spices, lots of dill, a hint of garlic, and spicy kick of red pepper flakes. Enjoy these pickles with your favorite sandwiches, as a side to meals, and chop them up to add savory zest to salads.
Start with placing the Dill leaves at the bottom of each jar. Cut all the veggies (except cucumbers) into slices. Add couple of slices inside each jar on top of the dill leaves. Start with adding few Cucumbers into each Mason Jar. Make sure, the cucumbers are placed well, do you can fill as many as you possibly can.
Super healthy Kosher Pickled Cucumbers made with salt brine and flavored with dill, garlic, mustard seeds, wine leaves, ginger, and carrots, can be served with any dish you desire. Wash all of the vegetables and most importantly cucumbers. Spread them on a kitchen cloth to fully dry. Boil the water, into which you add salt.