3 cups water
1 cup white vinegar
1/4 cup salt (Kosher; no iodine)
4 or 5 cloves garlic
3 or 4 very small hot peppers (any variety will do)
3 or 4 heads dill, with dry seeds

Boil the water, vinegar and salt for 5 minutes. Let cool.

Meanwhile, pack a couple of quart jars with small pickling cucumbers. Be sure the stem and blossom ends are trimmed first. Pack cucumbers, alternating with garlic cloves, peppers and dill.

When the vinegar water solution is cool, fill up the jars. Place lids tightly and refrigerate for 3 weeks.

Note: Will keep in the refrigerator for up to six months.

Makes 2 quarts.

Submitted by: Lynne Robinson