Claussen Kosher Dill Pickles

1 1/2 qts. boiled water, cooled
2 dill flowers
2 cloves of garlic, peeled and halved
1 1/4 pounds (8-10) pickling cucumbers
6 long sprigs fresh dill
1 T. coarse kosher salt
1/2 c. white vinegar

Put dill flowers and garlic in bottom of a mason jar. Add the cucumbers. Put the sprigs of dill in the center of cucumbers. Add salt and vinegar, the fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day.

Let sit upright 2 more days, then refriderate. Lasts about 6 months.