Dill pickles by the quart
1 quart (1 1/2 lbs) pickling cukes
1 clove garlic
1 red hot pepper, dried
1 Tbsp pickling salt
2 Tbsp white vinegar
2 (oir more) fresh dill heads
Wash cukes and pack into hot sterilized quart jar. Add garlic,
pepper, salt, vinegar and dill. Cover with boiling water, seal.
Store in refrigerator. Ready to eat in six weeks.