Preparation:
Put a sprig of dill in the bottom of quart jar. Pack cucumbers in jar.
Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons of
salt in jar.
Make a brine: add one cup vinegar to three cups of water and bring to a
boil. Pour solution over pickles.
Seal jar and place in a pan of boiling water. Be certain that the lids are
covered with the water to ensure a good seal. When cucumbers begin to
change from dark green to light green, remove from boiling water and cool.
Let sit for a mimimum of two weeks before using. |
