Pickles: Kosher Double Dill

Toss cucumbers with salt in colander over bowl. Let stand 1 hour. Discard liquid. Tie peppercorns, dill weed, garlic and 1/2 c fresh dill in cheesecloth bag. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucs turn dull olive, about 5 min. Discard bag. Transfer cucs and liquid to glass bowl; add ice, and stir until melted. Stir in remaining 1T fresh dill. Refrigerate, uncovered, at least 1 hour before serving (Can be kept refrigerated up to 2 weeks)

Cucumber 1 lb pickling, sliced lengthwise
Dill 0.5 c plus 1T fresh chopped
Dill 1 T dried
Garlic 6 cloves, smashed
Ice 0.33 c chopped
Pepper 1 T black corns
Salt 1 T Kosher
Vinegar 1.5 c white