15-20 farmer's market cucumbers, sliced (about 5-inch ea.)
1/4 cup fresh dill
2-3 jalapenos
cayenne pepper flakes
1-2 tsp. mustard seed
1-2 tsp. celery seed
1-2 tsp. coriander seed
1-2 tsp. peppercorns

PICKLING BRINE:

2 cups filtered water
1 cup white vinegar
2-3 tbsp. pickling salt
1 tbsp. sugar
10 cloves garlic

Boil water, vinegar, salt, sugar and garlic. Lower heat for 5 minutes. Then take off heat. Make sure salt and sugar is dissolved.

In 5 pint jars place a piece of fresh dill. Divide sliced jalapenos, cayenne (to taste), mustard seeds, coriander seeds, celery seeds, peppercorns and garlic (2 per jar) from brine. Pack the rest of each jar with cucumbers and fill the jar with brine. Let cool.

Cover and place in refrigerator for at least a day. Lasts 3 months.

Makes 5 pints.

Submitted by: Jackie Mosqueda-Jones