Kosher Dill Pickles

For the pickles:

4 medium wide-mouth Mason jars or 3-1L Mason jars, sterilized

3L basket of pickling cucumbers (approx) 16 dill pickles cut in coins or spears

3 cups water

3 cups vinegar

1/2 tsp turmeric (optional)

3 Tbsp kosher salt ( I prefer Diamond Crystal but any brand works)

6-8 cloves garlic sliced

8 dill flowers

2 Tbsp fresh dill sprigs (or more to taste)

Divide cucumbers among jars. Divide garlic and slide into jars along with dill flowers and dill sprigs. Set aside.

In a medium saucepan bring water, vinegar, salt and turmeric to boil. Reduce heat and whisk until salt is dissolved.

Remove from heat and pour pickling mixture into prepared jars of cucumbers, closing jars immediately. Let stand at room temperature until tops of jars pop and seal is formed.

Let stand in refrigerator for at least two days before eating enabling the flavours to meld.