peppers
garlic
dill
1 cup pickling salt
1 cup vinegar
1 gallon water

Wash peppers, make a slit in the side of each pepper. Alternatively, cut in half and remove seeds. Bell peppers can be used instead; cut into strips with some jalapeno added for zip.

Pack in sterilized jars. For each jar, use one clove garlic, one bunch dill or one teaspoon dill seed.

Bring pickling mixture to boil, pour over peppers and adjust seal. Process in a boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.