Homemade Dill Pickles - cooking recipe

Ingredients

2 quarts water
2 quarts vinegar
1 cup non-iodized salt (you can halve this)
2 jalapeno peppers, in each jar
to taste dill weed, in each jar
1 head garlic, divided between jars
to taste green tomato, sliced (optional)
to taste onion, sliced (optional)
1 dozen cucumber, sliced to fit jars

Preparation

Bring water, vinegar and salt to a boil.
Pour over (prepared jars ready for canning) and seal.
Let set for 6 weeks.
(This recipe comes from a lady who has been canning for years She forgot to tell me how many cukes)