Pickles

DILL  PICKLES                                                           Gerry Cowley

1 C salt

4 C vinegar

12 C water

Wash jars and place in 200 degree oven to keep warm.  Scrub cucumbers.  Combine water, vinegar and salt in a pot, heat until boiling, maintain boil. 

Pull jars out of oven one at a time and prepare jar with:           

1 clove garlic                          1 small slice red pepper

1 whole clove                         1 small slice green pepper

1 small piece celery              small wedge yellow onion

8-10 dill weed

Fill  jar with 1/3 cucumbers and each of the above items.  Fill remainder of jar with cucumbers.  Pack firmly.  Pour boiling juice over top and place lids and band on.  Screw firmly.  Work quickly so jar remains hot and seals.   (Cucumbers can be done mini, sliced, or in spears.)     Makes about 10 quarts.