Christina's Kosher Dill Pickles

from Epicurious

8-10 pickling cucumbers (3 pounds)
2 cups white vinegar
2 cups water
2 tablespoons pickling or kosher salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic
up to 1 TBSP sugar, hot red pepper flakes, peppercorns, celery seed, mustard seed (optional)

1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process 5 minutes for pickle wedges or not at all for slices.
4. Wait one month before eating, then refrigerate after opening.

To Ensure Crunchy Pickles: Soak the cucumbers in 1/4 C kosheer or pickling salt in 3 cups crushed ice in a large bowl, weighed down for 4 hours.