Kosher Dill Pickles

1. ​We harvest 8 lbs. of pickling cucumbers from the Victory Garden.
2. Sliced them with the mandolin using the crinkle blade.
3. Simmered the spices and vinegar for a while.
4. Added the dill, garlic, peppers, bay leaves, mustard seeds and pickle crisp to the jars with the sliced pickles, then added the heated vinegar mixture.
5. Low-temperature pasteurized for 15 minutes and cooled.
   
6. 14 pint jars of pickles.