1/2 lb. 4-inch pickling cucumbers (5 or 6 cucumbers)
4 heads fresh dill or 2 tbsp. dill seed
1 clove garlic
1 sm. piece dried hot red pepper (optional)
2 1/4 c. water
3/4 c. vinegar
1 tbsp. pickling salt

PREPARING: Thoroughly rinse cucumbers; remove stems and blossom ends. Pack cucumbers loosely into hot, clean quart jar(s), leaving a 1/2- inch headspace. Add dill, garlic, and red pepper. Make a brine by combining water, vinegar, and salt. Bring to boiling.

WATER-BATH CANNING: Slowly pour hot brine over cucumbers, leaving 1 1/2-inch headspace. Wipe jar rim; adjust lid. Process in boiling water bath for 15 minutes for quarts (start timing when water boils). Let pickles stand at least 1 week before opening. Makes 1 quart.