10 lbs. carrots or 25 med. cucumbers or 10 lbs. green beans
3 qts. water
1 qt. vinegar
7/8 c. pickling salt
1-2 cloves garlic per qt.
2 heads dill per qt.
Sliced hot red pepper per qt.

Cut carrots in slices or use sliced cucumbers or whole medium green beans, tipped and tailed.

Heat water, vinegar and salt in exact proportions. The secret is in the brine. Heat to almost boiling. Sterilize jars and lids. Fill quart jars with vegetables (raw) after putting garlic and hot peppers at bottom. Place dill on top. Fill with hot brine and cap with piece of cabbage (optional). Process 10 minutes. Let cool to seal. Makes about 6 quarts.