Hot Dill - cooking recipe

Ingredients

1 qt. white distilled vinegar 5%
2 qt. well water
3/4 c. pickling or canning salt

Preparation

Let come to boil and boil 10 minutes.
Pack clean jars with cucumbers and add 2 cloves garlic, 3 hot peppers, 1 dill head, pour hot liquid in jar leaving 1/2-inch of space in top.
Seal at once with hot lid.
When pickles are ready to eat take out of jar, cut in 4 lengths wise pieces, return to jar and let sit in refrigerator for 3 days then they are ready to eat.