(The very best dill pickles!!)
8 # of 3-4 “pickling” cukes
1 gallon water
½ gallon white vinegar
¾ cup pickling salt
Per Jar (quart) (recipe makes 11 quart jars)
½ of a Habanera pepper (can use any hot pepper)
1 teaspoon black pepper corn
6 cloves garlic
1 grape leaf
1 teaspoon mustard seed
1 head of dill
Boil jars to sterilize
Pack hot jars with cukes and above ingredients
Fill to within 3/8” of the jar with hot brine, wipe jar tops with wet towel
Water bath for 10 minutes in boiling water and remove and cool on towels
Let sit 3 weeks before opening