6 caning jars
Enough fresh pickles to fill each jar
6 tsp. dill
12 cloves garlic
6 tsp. red pepper
3 qts. water
1 qt. vinegar
1 c. salt

Fill the caning jars with the fresh pickles. Into each jar put 1 teaspoon dill, 2 cloves of garlic and 1 teaspoon red pepper. In a large pot, boil the water, vinegar and salt. Pour the mixture over the pickles, cap tightly and store in cool place. Pickles are ready to eat in 7 days.