Grandma Fraaza's Garlic Dill Pickles
|Cucumbers||25 (Dill Sized)|
|White vinegar||1 Quart|
|Canning salt||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried red pepper||1|
Let stand overnight in cold water.
Pack into hot sterilized jars.
(Follow manufacturer's directions for sterilization process.) To each jar add: powdered alum, garlic, red pepper, and head of dill on bottom of jar.
After packing in pickles, add other head of dill.
(If you like them real hot, add another red pepper!) Pour boiling brine to top of jar.
Seal according to manufacturer's directions.
Check seals to be sure they are tight after jars have cooled.
Store in cool dark place and enjoy these spicy dills after 3-4 months.