From Froberg’s Farm – Mary’s Dill Pickles

Mary’s Dill Pickles

4 cups water

1/4 cup pickling salt

1 1/2 cups vinegar

1 teaspoon dill seed (per pint)

1 heaping teaspoon (per quart)

1 clove garlic

1 cayenne pepper

Wash cucumbers cover with boiling water, let stand 5 minutes, drain. Mix water, salt, vinegar

and bring to a boil. Pack garlic, hot pepper, dill seed and cucumbers in jars. Pour vinegar solution over pickles and seal. Set sealed jars in boiling water turn off heat let stand until cool. Take out of water, store in cool dark place. Ready to eat right away or just as good later.