Paw Paw'S Refrigerator Pickles - cooking recipe

Ingredients

3 c. white vinegar
10 c. water
3/8 c. pickling salt
1 hunk dill (1 Tbsp. dill weed)
1 tsp. peppercorns
1 to 2 cloves garlic, cut up
1 red pepper (hot) or 2 jalapeno peppers, cut up

Preparation

Combine vinegar, salt, water and peppercorns.
Bring to a boil, then cool.
Add dill, hot pepper and garlic to a large container (1 gallon or more).
Pack cucumbers into container and add vinegar mixture (cooled) to cover cucumbers.
Let set at room temperature for 1 to 2 weeks, then refrigerate.
Keeps 3 to 4 months.