How to Make Kosher Dill Pickles

Rinse the cucumbers and peppers in cold water. Drain.
Trim each end off the cucumbers.
Slice the cucumbers into sandwich slices or rounds using a mandolin. Or cut cucumbers into quarters if you'd like.
Tie the Ball Pickling Spices into a square of cheesecloth.
Secure the spice bag with a rubber band.
Combine the sugar, salt, vinegar, and water in a saucepan.
Add spice bag and bring to a boil, stirring until the sugar dissolves.
Reduce heat to a simmer and simmer for 15 minutes. Remove spice bag.
Working with 2 hot jars at a time place ½ teaspoon mustard seed, one head of dill, 1 bay leaf, 1 clove of garlic, ,and one pepper in the bottom of each jar.
Pack the cucumber slices, rounds or wedges into the jar being sure to leave ½-inch head space (trim pickle slices or wedges if needed).
To each jar add ⅛ teaspoon of Pickle Fresh if using.
Carefully ladle the hot pickling liquid into the jar leaving ½-inch head space.
Remove air bubbles.
Add enough pickling liquid to bring the head space back to ½ if needed.
Wipe rims and place a flat lid and a band on the jar and tighten just to finger tight.
Process in a hot water bath for 15 minutes.