Hot Dill Pickles - cooking recipe

Ingredients

cucumbers (green tomatoes, zucchini, onions or other veggie)
finely cut dill
hot peppers
garlic cloves
1 gal. vinegar
1/2 gal. water
2 c. salt (noniodized)

Preparation

Scrub the veggies well with brush and drain.
Pack in quart jars.
To each jar, add finely cut dill to taste, 1 hot pepper (or two) and 1 clove garlic.
Blend the vinegar, water and salt in a large pot and bring to a boil.
Pour in hot brine to fill the jar. Insert knife blade to expell air bubbles.
Remove knife and seal jar.
This amount of brine will pickle about 3 gallons of veggies. I like to use whatever is left in the garden at final harvest to make a \"garden mix\" of pickled veggies.