Instructions: Put a sprig of dill in the bottom of quart jar. Pack cucumbers in jar.

Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons of salt in jar.

Make a brine: add one cup vinegar to three cups of water and bring to a boil. Pour solution over pickles.

Seal jar and place in a pan of boiling water. Be certain that the lids are covered with the water to ensure a good seal. When cucumbers begin to change from dark green to light green, remove from boiling water and cool.

Let sit for a mimimum of two weeks before using.

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