Categories: pickles-

Ingredients

• 2 gallons medium cucumbers
• 8-16 sprigs dill
• 2 cups vinegar
• 1/2 cup salt
• 8 tsp. pickling spice
• 8 small, hot red peppers

Directions

1. Wash cucumbers and soak overnight in a brine made of 1 1/2 cups of salt to 1 gallon of water. Make a canning brine of 1 gallon of water, 1/2 cup of salt, and 2 cups of vinegar. Let the brine stand overnight.
2. Next morning, take the cucumbers out of the brine and pack in sterilized jars. Place q or 2 sprigs of dill in each jar. If desired, add 1 tsp. of pickling spice or mustard seed, and a small hot red pepper (or cloves of garlic) to each jar.
3. Pour in the cold canning brine so that it covers the cucumbers. Seal and process in coiling water for 20 minutes. Start counting time as soon as jars are put into the hot water. Remove, cool and store.

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