To each sterilized quart jar, dill in bottom, center and top, add one slice onion, 1 garlic bud, 1 hot chili.

Let the following come to a boil and pour over pickles and seal at once. Fill to cover cucumbers.

2 QUARTS:

1/4 c. salt
1/2 c. vinegar
3 c. cold water

8 QUARTS:

1 c. salt
2 c. vinegar
12 c. water

12 QTS.:

1 1/2 c. salt
3 c. vinegar
18 c. cold water

Seal jars, then place in boiling water bath for 5 minutes.