I heard you. You hate sweet pickles, same here. Yesterday I put up some Kosher Dill Pickles.
4 quarts water
6 tablespoons coarse white Kosher salt
18-20 cucumbers, scrubbed
8 cloves garlic, unpeeled and lightly-crushed
2 tablespoons pickling spice (recipe below)
6 bay leaves
1 large bunch of dill, going to seed, washed
In a large pot, heat 1 qt of the water with salt until dissolved. Add the remaining water.
Sterilize 3 quart canning jars
divide the garlic, spices, bay leaves, and dill amongst them.
Pack the cucumbers vertically into the jars, making sure are very tightly-packed.
Fill the jars with brine so that the cucumbers are completely covered. Hot water bath for 20-30 minutes. Ready to eat in 3 days.
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
In a small dry pan, combine peppercorns, mustard seeds and coriander seeds. Place over medium heat and stir until fragrant, careful not to burn them. Keep the lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle (or use the side of a knife on cutting board).
Mix together all ingredients. Store in a tightly sealed plastic or glass container.