Dill Pickles

This makes about 4 pint jars of pickles. I use one pickle per jar.

Ingredients:

4 pint sized jars

Fresh dill

Cucumber, washed and scrubbed and cut into fourths or eighths, and not too tall for the jar.

Garlic cloves, sliced

Optional: chili peppers, sliced or cut in half, mustard seeds

Brine:

3 cups water

¾ cup white vinegar

1/6 cup salt (pickling salt if you have it)

Jars should be sterilized. Boil the lids and rings (in water).

Fill the canning pot with water and set on high heat, you do not need the water to boil, but it takes a while to heat up.

Bring the brine (water, vinegar and salt) to a boil. Turn off the heat and set aside.

In each jar, place some dill, garlic, and pepper. Then tightly put the cut cucumbers into the jar. On top add some more dill, garlic and chili. Do this for each jar.

Pour the brine into each jar, leaving half an inch (1.5 cm) space in each jar.

Add each ring and lid and tighten.

Place the jars into the canning pot, just to the neck of the jar.

Bring the water almost to a boil.

Remove jars and let cool.

Check the seal of the lid and store in a cool dark place. (I keep mine in the refrigerator as I do not have proper lids).