3 qts. water
1 qt. white vinegar
1 c. plain salt
Vegetables, sliced, spears or whole (cucumbers, squash, okra, green tomatoes)

To Each Jar:
1 pod (or 1/2 tsp. crushed) pepper
1 tsp. dill seed
1 clove garlic

Boil water, vinegar and salt for 10-15 minutes.

Place vegetables to be pickled into clean quart jars. Add pepper, dill seed and garlic to each jar. Pour vinegar mixture into jars to lower rim. Seal.