Wash, peel and cut, if desired: raw vegetables. Pack vegetables into hot jars with 1 head and stem of fresh or dried dill or 1 tablespoon dill seed in each quart jar.

Combine in pan: 1 qt. vinegar 3 qts. water

Bring to boil over full flame. Cover vegetables with boiling hot liquid leaving 1/2 inch head space. Close jars and process in boiling water bath 20 minutes. Start to count processing time as soon as jars are placed in actively boiling water. Makes enough liquid for about 12 quarts.

For Kosher Dill Pickles, place a clove of garlic and pod of red pepper in each jar before packing vegetables, then proceed with recipe.

Note: From 1 to 2 weeks after pickles are packed, bubbles may appear in jars and brine may become cloudy. This is a sign of fermentation, a necessary step in the pickling. The brine may break the seal of the jar and ooze over the rim. After the fermentation has stopped (from 3 to 4 weeks), wipe off jars but do not remove lids. Screw lids down firmly.