Polish Dill Pickles
Scrub small cucumbers with a brush and wash to get all the grit off. Sterilize quart jars. Pack cucumbers into sterilized quart jars.
To each jar, add:
1/2 teaspoon black pepper
a head of fresh dill
a few slices of fresh garlic
1 dried red hot pepper OR 1/2 teaspoon of red pepper flakes.
Heat the following mixture to almost a boil, bubbling around the edges:
6 cups water
2 cups white vinegar
1/2 cup pickling/canning salt
Pour the hot liquid over the cucumbers and seasonings that are packed in the jars. (Have jar lids ready, heated in hot water for a few minutes according the manufacturer’s directions.) Place the lids and rings on each jar and tighten.
Place in a water bath canner for 5 minutes. Remove from the canner and allow to cool at room temperature.
Make sure each jar is sealed or they will ruin.
Let stand for at least a month to six weeks before opening.