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DILL PICKLES 2

1 quart vinegar
1 1/2 - 2 quarts water
3/4 cup pickling salt
1-2 heads of dill per quart
1 clove garlic (per jar)
1 hot red pepper (per jar)

Bring vinegar, water and salt to a boil.

Wash cucumbers well in running cold water. Discard any with bruised skins.

Wash and sterilize jars and rings before use. Bring lids to a simmer for 1 minute in a small saucepan.

To each jar which has been well-packed with cucumbers, add 1 clove garlic and 1 red pepper.

Pour boiling hot vinegar solution over cucumbers in jars. Seal. Process in boiling water bath 5 minutes.

Submitted by: CM

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