25 four inch pickles
Fresh dill heads
Garlic cloves
Hot red pepper
Pickling salt
4 c. cider vinegar

Thoroughly wash cucumbers. Pack in hot quart jars leaving 1/2 inch head space. To each quart add: 1 clove garlic 1 hot pepper 1 tbsp. pickling salt

In saucepan, combine vinegar and 3 quart water. Bring to a boil. Pour boiling hot liquid over cucumbers. Adjust lids. Process in boiling water bath for 20 minutes. Makes about 5 quarts.