pickling cucumbers
whole heads of fresh dill
whole garlic cloves (large)
whole small hot peppers
2 qt. water
1 qt. white or cider vinegar
1 c. canning salt

Select firm fresh cucumbers fresh from blemishes. Do not use cucumbers that are shrivelled or have not been recently picked. Wash and pack in jars.

To each quart jar add 1 head fresh dill, 2 to 3 cloves garlic and 1 small red or green hot pepper.

Bring water, vinegar and salt to a boil. Pour hot solution over cucumbers and seal. This is enough for 1 batch or one average canner load of jars packed with pickles (about 20-30 medium pickling cucumbers).

Pickles will be ready in 3 to 4 weeks, depending on size of cucumbers.

For plain dill pickles the garlic buds may be left out, if desired.

Note: Use only canning salt - table salt will cloud the brine or cause pickles to darken and shrivel.