Ingredients:
- 2 quart yield recipe
- 2 cup water
- 1 cup vinegar, white
- 3 tbsp canning salt
- 1 jalapeno
- 1 large clove of garlic
- 1 sprig dill
Instructions:
Quart size jars with new lids and rings. Set a pot of water to boil for water bathing the jars after the jars are filled. Wash jars and ingredients. Bring to boil all lids and keep in the same hot water until ready to use. Combine all liquids and salt and bring to a boil. Wash and slice ½ inch or thinner cucumbers. Add jalapeno, garlic, spring of dill to the bottom of jar, then add sliced cucumbers to the jars, just below the neck of jars, packed fairly tightly. Add boiling liquid until it covers all ingredients, but not to top of jar, mid-way up neck of jar if needed that high. Clean rim of jars with wet napkin, place hot lids on, and put on rings. Set jars in boiling water bath for 15 minutes. Set aside until the jar lids start to “POP”. Wait 6 weeks to open and enjoy.