Firm, fresh cucumbers
1 head fresh dill
2 to 3 cloves garlic
1 small red or green hot pepper
Pickling liquid:
2 quarts water
1 quart distilled or cider vinegar (5% acid)
1 cup non-iodized salt
Preparation:
Pack cucumbers in sterilized canning jars. Place some dill, garlic and pepper in each jar with cucumbers.
Bring to a boil, water, vinegar and salt. Pour boiling vinegar over cucumbers and seal lids. Pickles will be ready in 3 to 4 weeks depending on the size of the cucumbers.
History:
My great aunt, Emma Christman, provided me a copy of her recipe. She made these on the family farm in Texas.
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